Yield: 1 servings
Measure | Ingredient |
---|---|
2.00 \N | eggs |
1.00 tablespoon | minced garlic |
1 \N | juice from one fresh lemon |
1.00 tablespoon | chopped parsley |
2.00 tablespoon | chopped green onions |
2.00 tablespoon | chopped celery |
1.00 cup | olive oil |
1.00 tablespoon | creole or whole-grain mustard |
2.00 tablespoon | ketchup |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
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. This recipe yields 1⅓ cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000