Herbal Brown Sugar Dipping Sauce
Makes about 1 1/4 cups
Use this sauce as a zesty dip with fresh vegetables or as an accompaniment to fried fish. It's hard to believe something so tasty can be so easy to make!
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
1 large egg
1 tablespoon balsamic vinegar
1 teaspoon lightly packed dark brown sugar
1/2 teaspoon dried basil leaves
1 tablespoon lime juice
1 teaspoon garlic powder
1 cup vegetable oil
how to prepare
Place all the ingredients except the oil in a blender and process at medium speed until smooth. With the blender still running, slowly add the oil in a thin trickle, making a mayonnaise-like mixture. Serve at room temperature and refrigerate any leftover sauce.
Copyright© 1995 by Paul Prudhomme