1 large egg
1/2 lemon, juiced
1/2 cup Creole mustard
2 cups olive oil
1 tsp prepared horseradish
1/2 tsp good hot sauce
2 Tbsps capers
4 green onions, chopped
2 basil leaves, rolled and sliced thin
1 Tbsp flat leaf parsley, chopped
1/4 tsp white ground pepper
Crack the egg into a bowl, then add the lemon juice and mix gently; let stand together for 1 minute, then stir in the Creole mustard.
Now add this mixture to your blender, turn on the blender to a medium speed, then slowly drizzle in the oil as it blends.
Stop blender and add in remaining ingredients and give blender a few quick whirls, just until ingredients are creamy. Some people like a more chunky ravigote, but you can blend it very smooth if you like.
Serve over just about anything, including crab cakes, asparagus, or any time you would use mayonnaise or other salad dressing or sauce.
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