Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs* |
| 1 tablespoon | Minced garlic |
| \N \N | Juice from one fresh lemon |
| 1 tablespoon | Chopped parsley |
| 2 tablespoons | Chopped green onions |
| 2 tablespoons | Chopped celery |
| 1 cup | Olive oil |
| 1 tablespoon | Creole or whole-grain |
| \N \N | Mustard |
| 2 tablespoons | Ketchup |
| \N \N | Salt and pepper |
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.
Yield: 1⅓ cups
*RAW EGG WARNING
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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