Put the egg, garlic, lemon juice, parsley, and green onions 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, mustard, 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.)
Yields: 1 1/3 cups
Sweet Corn Fritters Chef Emeril Lagasse adds some "sweet" to your
meal with these delicious fritters made with nature's own corn and
his own creole dipping sauce. Airdate: 8/28/98
