Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs*
1 tb Minced garlic
Juice from one fresh lemon
1 tb Chopped parsley
2 tb Chopped green onions
2 tb Chopped celery
1 c Olive oil
1 tb Creole or whole-grain
Mustard
2 tb Ketchup
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: 1 1/3 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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