8 Nov 2010
|Green peppercorns/1 teaspoon black pepper, 1 teaspoon vinegar and 1/4 teaspoon salt||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Dijon mustard||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Blend peppercorns, garlic and mustard in a blender until smooth.
Add egg; blend until smooth.
Gradually add oil by pouring in a thin stream and blending until smooth.
Garnish with chopped parsley.
Peppercorn Dip Recipe