Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg |
| 1 tablespoon | Garlic, minced |
| 2 tablespoons | Fresh lemon juice |
| 1 tablespoon | Parsley, chopped |
| 2 tablespoons | Green onion, chopped |
| 1 cup | Olive oil |
| ¼ teaspoon | Cayenne pepper |
| 1 tablespoon | Creole or whole-grain |
| \N \N | Mustard |
| 1 teaspoon | Salt |
Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds. With processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
Yield: 1½ cups
EMERIL LIVE SHOW #EMIA70 REAL AND RUSTIC LAGNIAPPES