Recipe Courtesy of Emeril Lagasse

Cilantro Tartar Sauce
*1 egg
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
2 tablespoons chopped red onions
1 cup vegetable oil
Hot sauce

Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce 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.

Yield: 1 1/3 cups


The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning...Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

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