Creole Tartar Sauce
How To Make Creole Tartar Sauce

Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles |  Hints & Tips | Culinary Dictionary | Newspaper Columns

From the recipe files of Robert Hammond, chef and owner of The Kitchen at Honeyman Creek Farm in Warren, Oregon.

Check out Linda's Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.

1 cup good-quality mayonnaise*
1/4 cup Creole mustard
3 tablespoons minced flat leaf parsley
3 tablespoons minced green onions with tops
1 tablespoon minced onion
1/4 cup chopped dill pickle
1/4 teaspoon cayenne pepper
Salt to taste
2 teaspoons fresh-squeezed lemon juice
1/4 teaspoon Worcestershire sauce

* Preferably homemade or Best Foods brand.

In a medium bowl, combine mayonnaise, Creole mustard, parsley, green onions, onion, dill pickle, cayenne pepper, salt, lemon juice, and Worcestershire sauce.

Place in a covered container and refrigerate until ready to use.

Makes 2 1/4 cups.