Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds. With processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. This recipe yields 1 1/2 cups of tartar sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 534 (90%)|
|Amt Per Serving||% DV|
|Total Fat 59.3g||79 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 41.4g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 211.5mg||65 %|
|Sodium 78mg||3 %|
|Potassium 286.4mg||8 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.9g|
|Protein 7.9g||11 %|
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Calories per serving: 591
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