Ravigote Sauce


CATEGORIES
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

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

*RAW EGG WARNING

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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