Creole mustard and roasted poblano dipping sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 1 | tablespoon | Minced garlic |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Chopped parsley |
| 2 | tablespoons | Chopped green onions |
| 2 | tablespoons | Creole or whole-grain |
| Mustard | ||
| 1 | Roasted poblano, peeled, | |
| Seeded and chopped | ||
| 1 | cup | Olive oil |
| ¼ | teaspoon | Cayenne |
| 1 | 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.
Yield: 1⅓ cups
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