Creole Tartar Sauce

Condiments and Sauces

Recipe courtesy of Chef Emeril Lagasse, Emeril's Homebase, New Orleans, LA

Serves 4 to 6



  • 1 egg
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped green onion
  • 1 cup olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Creole or whole grain mustard
  • 1 teaspoon salt



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.


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