Ingrients & Directions
1 Egg
1 tb Garlic, minced
2 tb Fresh lemon juice
1 tb Parsley, chopped
2 tb Green onion, chopped
1 c Olive oil
1/4 ts Cayenne pepper
1 tb Creole or whole-grain
Mustard
1 ts 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.
Yield: 1 1/2 cups
EMERIL LIVE SHOW #EMIA70 REAL AND RUSTIC LAGNIAPPES
Yields
4 servings