Penny Cluse Cafe Rocket Sauce

1/3 cup white vinegar
2 tablespoons chopped, jarred jalapenos
1 large egg
1 large egg yolk
1 tablespoon chopped garlic
2 teaspoons Dijon-style mustard
1 teaspoon salt
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
2 cups canola oil

In a food processor or blender, combine the vinegar, jalapenos, whole egg, egg yolk, garlic, mustard, salt, white pepper and cayenne pepper. Process until blended, about 10 seconds.

With processor or blender running, slowly drizzle in the canola oil and process until emulsified, about 45 seconds. Refrigerate in a covered container for up to 5 days.

Makes about 3 cups.

— Recipe from Charles Reeves, chef and owner of Penny Cluse Cafe in Burlington, Vt.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK