Creole mustard and roasted poblano dipping sauce
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Recipe by: dionys
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 Egg
1 tb Minced garlic
2 tb Fresh lemon juice
1 tb Chopped parsley
2 tb Chopped green onions
2 tb Creole or whole-grain
Mustard
1 Roasted poblano, peeled,
Seeded and chopped
1 c Olive oil
1/4 ts Cayenne
1 ts 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
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