Creole Mustard and Roasted Poblano Dipping Sauce

• 1 egg
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 2 tablespoons chopped green onions
• 2 tablespoons Creole or whole-grain mustard
• 1 roasted poblano, peeled, seeded and chopped
• 1 cup olive oil
• 1/4 teaspoon cayenne
• 1 teaspoon salt

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

egg, garlic, lemon juice, parsley, green onions, poblano, olive oil, cayenne, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/creole-mustard-and-roasted-poblano-dipping-sauce-recipe.html (may not work)