Creole mustard and roasted poblano dipping sauce

4 servings

Ingredients

Quantity Ingredient
1 Egg
1 tablespoon Minced garlic
2 tablespoons Fresh lemon juice
1 tablespoon Chopped parsley
2 tablespoons Chopped green onions
2 tablespoons Creole or whole-grain
Mustard
1 Roasted poblano, peeled,
Seeded and chopped
1 cup Olive oil
¼ teaspoon Cayenne
1 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.

Yield: 1⅓ cups

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