Yield: 1 servings
|1.00 tablespoon||minced garlic|
|1||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|
|1||salt; to taste|
|1||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@...
Recipe by: Emeril Lagasse
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