Ravigote Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup chopped yellow onion |
2 teaspoons dijon mustard |
2 tablespoons fresh lemon juice |
2 teaspoons fresh chopped parsley |
1 large egg |
1/4 teaspoon salt |
1/8 teaspoon cayenne |
1 cup vegetable oil |
Directions:
1. Put the onion, mustard, lemon juice, parsley, egg, salt and cayenne in a food processor or blender and blend for 30 seconds. With the motor running, slowly drizzle in the vegetable oil, the mixture will thicken slightly. Check seasoning. Yield: approximately 1 1/2 cups
2. *RAW EGG WARNING
3. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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