Creole Tartar Sauce

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15 minutes 3 cups Print RecipeEmail Recipe


3 egg yolks
1 1⁄2cupolive oil
1tablespooncreole mustard
1⁄4teaspooncayenne pepper
1 1⁄2teaspoonsalt
1⁄2cupshallots (finely chopped)
1⁄2cupparsley (finely chopped)
1⁄2cupdill pickles (finely chopped)


With a whisk, beat the egg yolks vigorously in a deep bowl for about 2 minutes until they thicken. Start to add the oil very slowly, beating the while, until the sauce has thickened. Add the mustard, cayenne, and salt, and beat until the sauce is smooth. Stir in the chopped shallots, parsley, and pickles and taste for seasoning. The sauce is ready to be served or can be refrigerated 2 or 3 days before serving.

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