Recipe courtesy of Emeril Lagasse
1 1/2 cups


  • 1 egg
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon parsley, chopped
  • 2 tablespoons green onion, chopped
  • 1 cup olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Creole or whole-grain mustard
  • 1 teaspoon salt


Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds. With processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt and pulse to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours

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