Creole Mustard And Roasted Poblano Dipping Sauce Side Dishes Recipes

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Creole Mustard And Roasted Poblano Dipping Sauce


1 tb Minced garlic
2 tb Fresh lemon juice
1 tb Chopped parsley
2 tb Chopped green onions
2 tb Creole or whole-grain
1Roasted poblano, peeled,
Seeded and chopped
1 cOlive oil
1/4 ts Cayenne
1 ts Salt


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.

Yield: 1 1/3 cups


 Creole Style Corn Okra And Tomatoes   Creole Mustard And Roasted Poblano Dipping Sauce   Creole Squash Casserole   Creole Deviled Eggs   Creole Tomatoes   Creole Seasoned Cabbage Wedges   Creole Dirty Rice   Creole Baked Beans 



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