Saturday, April 09, 2005

Creole Mustard and Roasted Poblano Dipping Sauce

CREOLE MUSTARD AND ROASTED POBLANO DIPPING SAUCE

Ingredients needed:

* 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

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

http://www.emerils.com/recipes/by_name/creole_mustard_and_roasted_poblano_dipping_sauce.html

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