Creole Tartar Sauce
Recipe courtesy of Chef Emeril Lagasse, Emeril's Homebase, New Orleans, LA
Serves 4 to 6
Put the egg, garlic, lemon juice, parsley and green onions in a food processor and purée for 15 seconds.
With the processor running, slowly pour in the oil in a slow, steady stream, until completely incorporated and mixture is smooth and thick.
Add the cayenne, mustard and salt and pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before using.
Best if used within 24 hours.