Try this Creole Mustard and Roasted Poblano Dipping Sauce recipe, or contribute your own.
Suggest a better descriptionPut 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. This recipe yields 1 1/3 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 589 | ||
Calories from Fat: 534 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.3g | 79 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 41.4g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 78mg | 3 % | |
Potassium 263.8mg | 7 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 8.8g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 589
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