Recipe
Creole Mustard And Roasted Poblano Dipping Sauce
Ingredients
- 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
- 1/4 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.
Recipe Details
- Source: Emeril Live EM1A65E
- Dish Type: Sauces
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