makes about 2/3 cup

Ingredients

1/2 cup mayonnaise
1 tablespoon Creole or whole-grain mustard
1 tablespoon ketchup
1 tablespoon green onions, finely chopped
2 teaspoons parsley, finely chopped
1 small clove garlic, minced
dash of Swamp Scum Sauce or hot pepper sauce, optional

Method

Add all ingredients to a small bowl and blend with a whisk.  Add Swamp Scum Sauce or hot pepper sauce to taste. 

Best if chilled before using.  Store in the refrigerator, covered for up to 3 days.

Chipotle Lime Tartar Sauce

Tartar sauce is the condiment of choice for fried fish or shrimp.  It is also delicious spread on sandwiches.  I love a generous dollop on a Garden Burger with a thin slice of red onion, a generous handful of fresh sprouts, and a tomato slice, served on a toasted whole wheat bun.

This recipe uses an uncooked egg to create a delicious homemade mayonnaise.  If you  or your doctor have issues with raw eggs, see the Cook's Notes following the recipe.  you can substitute 1 1/4 cup prepared mayonnaise for the egg, lemon juice

Makes 1 1/3 cups

Ingredients

1 very fresh egg
1 tablespoon parsley, chopped
2 green onions, chopped
1 cup garlic infused olive oil or grapeseed oil
pinch of cayenne pepper, or to taste
1 tablespoon Chipotle-Lime Mustard
pinch of sea salt

Method

Put the egg, lemon juice, parsley, and green onions in a blender jar or food processor bowl and process for 15 seconds.  With the motor running, pour the oil through the feed tube in a slow, steady stream.  Add the remaining ingredients and pulse a few times to blend.

Cover and refrigerate for at least an hour.  Check the flavor and adjust the seasonings to taste. Best if used within 24 - 48 hours.   

Cook's Notes:

You can substitute 1 1/4 cup prepared mayonnaise for the egg, 1 tablespoon of the lemon juice, and the olive oil.  Add all ingredients to the food processor and pulse several times to blend or whisk together in a bowl.