Title: Creole Tartar Sauce
Categories: Sauce Ethnic Seafood Fish
Yield: 2 Cups

3		Egg yolks
1 1/2	c	Olive oil
1	tb	Creole mustard OR:
		Any strong brown mustard
1/4	ts	Ground hot red pepper
1 1/2	ts	Salt
1/2	c	Finely chopped scallions,
		Including 3" of top greens
1/2	c	Finelychopped parsley
1/2	c	Finely chopped dill pickles

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

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