Creole mustard & roasted poblano dipping sauce

1 servings

Ingredients

Quantity Ingredient
1.00 egg
1.00 tablespoon minced garlic
2.00 tablespoon fresh lemon juice
1.00 tablespoon chopped parsley
2.00 tablespoon chopped green onions
2.00 tablespoon creole or whole-grain mustard
1.00 roasted poblano; peeled, seeded,
1 and chopped
1.00 cup olive oil
¼ teaspoon cayenne pepper
1.00 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. This recipe yields 1⅓ cups of sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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