Creole Mustard And Roasted Poblano Dipping Sauce

Recipe Ingredients

1		Egg
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Chopped parsley
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Creole or whole-grain mustard
1		Roasted poblano - peeled, seeded,
		And chopped
1 cup	237ml	Olive oil
1/4 teaspoon	1.3ml	Cayenne pepper
1 teaspoon	5ml	Salt

Recipe 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.

This recipe yields 1 1/3 cups of sauce.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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