Jalapeno Tartar Sauce
Yield
1 cupsPrep
10 minCook
?Ready
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 1 | tablespoon |
dijon mustard
|
|
| ½ | cup |
olive oil
|
|
| ½ | cup |
peanut oil
|
|
| 1 | each |
lemon
juice only |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
pickles, dill
finely chopped |
|
| 1 | each |
jalapeño pepper
seeded, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 15 | ml |
dijon mustard
|
|
| 118 | ml |
olive oil
|
|
| 118 | ml |
peanut oil
|
|
| 1 | each |
lemon
juice only |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
pickles, dill
finely chopped |
|
| 1 | each |
jalapeño pepper
seeded, finely chopped |
*
|
Directions
In the work bowl of a food processor or blender, combine the egg yolks and mustard until well blended.
With the machine running, slowly pour the olive oil and peanut oil through the feed tube.
Process until the mixture is thick and emulsified.
This will take about 2 to 3 minutes.
Quickly blend in the lemon juice, salt and pepper to taste, the dill pickle and the chopped jalapeno pepper.
Serve at once with the fish cakes or refrigerate for up to 2 days.
