Side Pannel
Creole Mustard and Roasted Poblano Dipping Sauce
Creole Mustard and Roasted Poblano Dipping Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Condiments
Ingredients List
- 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 pepper
- 1 ts Salt
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.
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.
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