Creole Mustard and Roasted Poblano Dipping Sauce

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 1 1/3 cups
LEVEL: Easy

ingredients

  • 2 tablespoons Creole or whole-grain mustard
  • 1 roasted poblano, peeled, seeded and chopped
  • 1 cup olive oil
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
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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
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