* Exported from MasterCook *

CREOLE TARTAR SAUCE

Recipe By :The AUSSIE LC Gourmet
Serving Size : 2 Preparation Time :0:20
Categories : 5-10G Low Carb Regional Caribbean
Sauces Dressings Seafood Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Egg yolks
1 1/2 cups Olive oil
1 tbsp creole sauce
or any strong brown mustard
1/4 tsp red pepper -- hot Ground
1 1/2 tsp Salt
1/2 cup scallions -- Finely chopped
Including 3" of top greens
1/2 cup parsley -- Finelychopped
1/2 cup dill pickles -- Finely chopped

With a wire whisk or a roatary or electric beater, beat the egg yolks vigorously in a deep bowl for about 2 minutes, until they thicken and cling to the whisk or beater when it is lifted from the bowl. Beat in 1/2 c. of the oil, 1/2 ts. at a time, making sure each addition is absorbed before adding more. By the time 1/2 c. of oil has been beanten in, the sauce should have the consistency of thick cream.
Pour in the remaining oil in a slow, then stream, beating constantly.
Add the Creole mustard, red pepper and salt, and continue to beat until the sauce is smooth. Then stir in the chopped callions, parsley and pickles, and taste for seasoning.

The Creole tartar sauce may be served immediately. Or, if you prefer, it may be covered tightly and refrigerated for 2-3 days before serving.

Source: "AMERICAN COOKING: CREOLE AND ACADIAN", 1971



Cuisine:
"Caribbean"












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Per Serving (excluding unknown items): 1545 Calories; 170g Fat (97.2% calories from fat); 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 319mg Cholesterol; 2152mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 33 1/2 Fat.

Serving Ideas : Fish Seafood

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0