Yield: 4 servings
|1 tablespoon||Minced garlic|
|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|
|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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