Creole Mustard and Roasted Poblano Dipping Sauce

  • Level: Easy
  • Yield: 1 1/3 cups
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1 egg

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon chopped parsley

2 tablespoons chopped green onions

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


  1. 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.