Creole Tartar Sauce

1 Egg
1 Tablespoon Minced garlic
2 Tablespoon Fresh lemon juice
1 Tablespoon Chopped parsley
1 Cup Olive oil
1/4 Teaspoon Cayenne pepper
1 Tablespoon Creole or whole-grain mustard
1 Teaspoon Salt
1/2 Fat; 0 Other Carbohydrates

Put the egg, garlic, lemon juice, parsley, and green 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. Add the cayenne, mustard, and salt
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.