Ingredients Jump to Instructions ↓

  1. 2 Eggs

  2. 1 tablespoon 15ml Minced garlic

  3. Juice from one fresh lemon

  4. 1 tablespoon 15ml Chopped parsley

  5. 2 tablespoons 30ml Chopped green onions

  6. 2 tablespoons 30ml Chopped celery

  7. 1 cup 237ml Olive oil

  8. 1 tablespoon 15ml Creole or whole-grain mustard

  9. 2 tablespoons 30ml Ketchup

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor and puree for 15 seconds. Season with salt and pepper. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard and ketchup and pulse once or twice to blend. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

  2. This recipe yields 1 1/3 cups of sauce.


Send feedback