Creole Tartar Sauce
Creole Tartar Sauce is the perfect condiment for seafood. It’s creamy and smooth with that little Creole tang that compliments fried, broiled or baked seafood. It starts with a mayonnaise base (egg yolk plus oil and an acid such as lemon juice) then adds the tartness of lemon and vinegar, fresh dill and capers to the sweetness of shallots and sweet pickle relish. Creole? Yeah, that comes from a bit of Creole seasoning and some creamy Creole mustard.
Creole mustard is a Louisiana product that was originally made by French who settled in that state. It consists of vinegar, marinated brown mustard seeds, turmeric, molasses, red and black pepper, herbs and a touch of horseradish. The two best-known brands of this hot and spicy mustard are Zatarain's and Maison Louisianne, and they can be found in the gourmet section of supermarkets. If you can't find either, you can substitute a mixture of coarse brown mustard and a touch of horseradish.
Creole Tartar Sauce
from Emeril Lagasse's Louisiana Real and Rustic
"If there’s one condiment we can’t live without in south Louisiana, it’s tartar sauce. There’s nothing better to spread on a fried catfish, shrimp or oyster poor boy…"
1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne
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, pour the oil through the feed tube in a steady stream. 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.
Makes 1 1/3 cups
Creole Tartar Sauce
from http://www.nolacuisine.com/
1 Egg
2 Tbsp Fresh Lemon Juice
2 tsp Garlic, chopped
1/4 Cup Dill Pickle, chopped
1 Tbsp Creole Mustard
2 tsp Horseradish
2 tsp Parsley, chopped
3 Tbsp Green Onions, chopped
2 tsp Hot Sauce
1 1/2 Cups Vegetable Oil
Kosher salt
Combine all of the ingredients except the oil in the workbowl of a food processor. Mix on high for 1 minute, then slowly drizzle in the oil until all is incorporated and the mixture is thick like Mayonnaise. Season to taste with salt.
Creole Tartar Sauce
from https://www.sweetdaddy-d.com/
There are certain iconic products that make South Louisiana food authentic. While there are substitutes, these mainstays keep Creole and Cajun dishes grounded to their roots. For Sweet Daddy D’s Creole Tartar Sauce that includes Blue Plate Mayonnaise, Zatarain’s Creole Mustard and Crystal Hot Sauce.
1 tablespoon tarragon vinegar
1 tablespoon lemon juice
1 cup mayonnaise
1 tablespoon chopped fresh dill
2 tablespoons sweet relish
1 tablespoon chopped nonpareil capers
1 tablespoon chopped shallots
1 teaspoon creole mustard
¼ teaspoon Crystal hot sauce
½ teaspoon creole seasoning
Kosher salt to taste
Chop shallots, capers and dill before measuring.
Place the mayonnaise in a large prep bowl.
Measure and thoroughly mix all ingredients in a bowl.
Cover bowl and set in the refrigerator for at least 1 hour.
Yield: 1 ½ cup of tartar sauce
