Penny Cluse Cafe Rocket Sauce

Start to finish: 5 minutes

Makes: about 3 cups

This recipe is from Charles Reeves, chef and owner of Penny Cluse Cafe in Burlington, Vt.

Ingredients:

1/3 cup white vinegar

2 tablespoons chopped jarred jalapeños

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

Instructions:

In a food processor or blender, combine the vinegar, jalapeños, 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. Cover and refrigerate for up to five days.

Per 2 tablespoons: 172 calories; 0 protein; 0 carbohydrates; 19 grams fat (1 saturated); 16 milligrams cholesterol; 102 milligrams sodium; 0 fiber; 168 calories from fat.

This story was originally published March 8, 2010 at 4:48 PM with the headline "Penny Cluse Cafe Rocket Sauce."