Recipe courtesy of Emeril Lagasse
Print
Yield:
1 1/2 cups
Level:
Easy

Ingredients

  • 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

Directions

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

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

Slow Cooker Bolognese Sauce

Recipe courtesy of Kelsey Nixon

Beer Can Chicken with Cola Barbecue Sauce

Recipe courtesy of Steven Raichlen

Cowboy Bison Burgers with Whiskey-Glazed and Charred Onions

Recipe courtesy of Ian Knauer

Sausage, Peppers and Onions

Recipe courtesy of Giada De Laurentiis

Emeril's Fall River Pork Chow Mein

Tartar Sauce

Recipe courtesy of Neptune's Net

Red Sauce

Recipe courtesy of Debi Mazar and Gabriele Corcos

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

On TV

So Much Pretty Food Here