In a large bowl, combine the dry ingredients. Add the buttermilk, eggs, and 2 tablespoons of the oil and stir to combine. Fold in the onions, jalapenos, and cheese.

In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360 degrees F.

One at a time, while holding the skewers, dip the hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated hot dogs in batches into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and season lightly with Essence.

Arrange the corn dogs on a platter with shredded red cabbage and pass the dipping sauce on the side. Serve hot.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

In a food processor or blender, combine the egg, mustard, garlic, lemon juice, hot sauce and salt and process until smooth. With the machine running and in a steady stream, add the vegetable and olive oil and process until emulsified.

Pour into a decorative bowl and fold in the green onions. Adjust the seasoning to taste. Cover and refrigerate for 1 hour before serving. (The sauce will keep, covered and refrigerated, for up to 24 hours.)

Yield: about 1 1/4 cups