Roasted poblano & corn tartar sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | homemade mayonnaise |
| 1.00 | poblano pepper; roasted, peeled, | |
| 1 | ; seeded, small-diced | |
| ½ | cup | sweet corn; blanched |
| 1.00 | teaspoon | minced garlic |
| ¼ | cup | buttermilk |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
In a mixing bowl, combine all the ingredients together. Mix until fully incorporated. Season with salt and pepper. Refrigerate the sauce for 1 hour before using. This recipe yields 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2441 broadcast 01-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-18-1997
Recipe by: Emeril Lagasse
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