Add some tang to your raw eggs with this sauce
This tangy, spicy sauce is used at Penny Cluse Cafe in Burlington, Vt., for among other things topping the "Ham Randy," a grilled sandwich made with locally produced ham, cheddar cheese and tomatoes.
PENNY CLUSE CAFE ROCKET SAUCE
Start to finish: 5 minutes
Makes about 3 cups
• 1/3 cup white vinegar
• 2 tablespoons chopped jarred jalapenos
• 1 large egg
• 1 large egg yolk
• 1 tablespoon chopped garlic
• 2 teaspoons Dijon 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 the 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.
Nutrition information per 2 tablespoon serving (values are rounded to the nearest whole number): 172 calories; 168 calories from fat; 19 g fat (1 g saturated; 0 g trans fats); 16 mg cholesterol; 0 g carbohydrate; 0 g protein; 0 g fiber; 102 mg sodium.
(Recipe from Charles Reeves, chef and owner of Penny Cluse Cafe in Burlington, Vt.)