|
|
|
|
 |
|
|
| Creole Mustard And Roasted Poblano Dipping Sauce Recipe |
Category: Condiments
Rating:
N/A
Servings: 1
|
|
|
Ingredients
1 egg
1 tablespoon minced garlic
2 tablespoon fresh lemon juice
1 tablespoon chopped parsley
2 tablespoon chopped green onions
2 tablespoon creole or whole-grain mustard
1 roasted poblano; peeled, seeded, and chopp
1 cup olive oil
1/4 teaspoon cayenne pepper
1 teaspoon salt
Cooking 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.
This recipe yields 1 1/3 cups of sauce.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse
sauces,condiments
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
