Creole mustard & roasted poblano dipping sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | egg | |
| 1.00 | tablespoon | minced garlic |
| 2.00 | tablespoon | fresh lemon juice |
| 1.00 | tablespoon | chopped parsley |
| 2.00 | tablespoon | chopped green onions |
| 2.00 | tablespoon | creole or whole-grain mustard |
| 1.00 | roasted poblano; peeled, seeded, | |
| 1 | and chopped | |
| 1.00 | cup | olive oil |
| ¼ | teaspoon | cayenne pepper |
| 1.00 | teaspoon | salt |
Directions
Put the egg, garlic, lemon juice, parsley, green onions, Creole mustard and poblano 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 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. This recipe yields 1⅓ cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-08-1997
Recipe by: Emeril Lagasse
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