CREOLAISE SAUCE
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.
Provided by Marian Burros
Categories condiments, sauces and gravies, appetizer
Time 15m
Yield About 1 1/2 cups
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 0 grams, TransFat 1 gram
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Soliman jomaddar
[email protected]I can't believe this sauce has so many positive reviews. It's the worst sauce I've ever tasted.
ROROA KENYA
[email protected]This sauce is way too complicated to make. I'm not going to bother.
bd_king_ nayeim
[email protected]I followed the recipe exactly and my sauce didn't turn out right. I'm not sure what I did wrong.
Akbar zaman khan
[email protected]This sauce was a disaster. It curdled and I had to throw it out.
Joleen Kennedy
[email protected]I didn't like this sauce. It was too bland for my taste.
Bren
[email protected]This sauce is okay, but I've had better. It's a bit too tangy for my taste.
Alex Gordon
[email protected]I wasn't sure how this sauce would turn out, but I was pleasantly surprised. It's really good!
I AM BEAUTIFUL I AM MY OWN MAJESTY
[email protected]This sauce is a bit time-consuming to make, but it's worth the effort. It's so delicious and flavorful.
Oscar Roxby
[email protected]I love how this sauce can be used on so many different dishes. It's a great way to add flavor to any meal.
Ashwin Prasad
[email protected]This sauce is the perfect balance of flavors. It's creamy, tangy, and savory.
Brayden Abassi
[email protected]I've made this sauce several times now and it's always a crowd-pleaser.
Md Zahangir Alam
[email protected]This sauce is easy to make and tastes amazing. I will definitely be making it again.
Ms Maria
[email protected]I made this sauce for the first time last night and it was a huge hit with my family. They loved the creamy, tangy flavor.
Ayan yaseen
[email protected]This sauce is so versatile. I've used it as a dipping sauce for shrimp, as a topping for grilled fish, and as a sauce for pasta. It's always delicious.
Presh Billioz
[email protected]I love the combination of flavors in this sauce. The shallots, white wine, and lemon juice give it a nice tang, while the butter and cream make it rich and creamy.
NiloyNur26
[email protected]This sauce is a game-changer! It's so easy to make and adds so much flavor to any dish. I've used it on chicken, fish, and vegetables, and it's always a hit.