Title: Creole mustard and roasted poblano dipping sauce
 Categories: E.
      Yield: 4 Servings
 
      1    Egg
      1 tb Minced garlic
      2 tb Fresh lemon juice
      1 tb Chopped parsley
      2 tb Chopped green onions
      2 tb Creole or whole-grain
           Mustard
      1    Roasted poblano, peeled,
           Seeded and chopped
      1 c  Olive 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