Use this sauce to top or dip the Chef Jon Bonnell's Lump Crab Cakes. It is absolutely delicious according to Adina!!!
In a food processor combine 1 cup chopped green onion, 1/2 cup freshly squeezed lime juice, 2 Tablespoons Dijon mustard, 2 egg yolks, 1 teaspoon salt and 1/2 teaspoon black pepper. Cover and process until combined. With machine running slowly pour in 2 cups vegetable oil. Process until thick and creamy. Makes about 2 1/2 cups.
Post a Comment