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: 1 1/3 cups