Creolaise Sauce

By Marian Burros

Total Time
15 minutes
Rating
5(5)
Notes
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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
Nutritional analysis per serving (12 servings)

203 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 87 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

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