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Creole Mustard and Roasted Poblano Dipping Sauce

Instructions

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

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

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