Herbal Brown Sugar Dipping Sauce
from the kitchen of Chef Paul Prudhomme
Makes about 1¼ 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!
1 large egg
1 tablespoon balsamic vinegar
1 teaspoon lightly packed dark brown sugar
½ 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