Creolaise Sauce

Name: Creolaise Sauce
Total time: 15 min
Yield: About 1 1/2 cups
Cuisine: cajun, creole
Ingredients: About 1 1/4 cups butter; 8 egg yolks; 1 tablespoon water; 2 tablespoons lemon juice; 1/3 cup Creole-style mustard; 3 dashes hot pepper sauce

By Marian Burros

Total Time: 15 minutes
Rating: 5(5)
Comments: Read comments

What if you seasoned hollandaise with a spicy Creole mustard? You’d get this sauce, which Marion Burros brought to The Times in 1983, part of a piece on Cajun cooking. In it, she highlighted Chez Marcelle in Broussard, where Marcelle Bienvenu served this particular sauce alongside stuffed crabs, one of the restaurant’s specialties. But the sauce can stand on its own, as a stand-in for regular hollandaise. Pair it with eggs, or asparagus, for a bit more kick than the original.

Featured in: CAJUN COOKING: A TASTE OF THE BAYOU

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Ingredients

Yield:About 1½ cups

About 1¼ cups butter
8egg yolks
1tablespoon water
2tablespoons lemon juice
⅓cup Creole-style mustard
3dashes hot pepper sauce

Ingredient Substitution Guide

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Preparation

Step 1
Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
Step 2
Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
Step 3
Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.