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Creole Mustard And Roasted Poblano Dipping Sauce
1
1
2
1
2
2
1
Egg
Tablespoon Minced garlic
Tablespoon Fresh lemon juice
Tablespoon Chopped parsley
Tablespoon Chopped green onions
Tablespoon Creole or whole−grain mustard
Roasted poblano; peeled, seeded,
And chopped
1
1
1
4
Cup Olive oil
/4 Teaspoon Cayenne pepper
Teaspoon Salt
3 1/2 Fat; 0 Other Carbohydrates
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.
Creole Mustard And Roasted Poblano Dipping Sauce
186
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