Creolaise Sauce

5.0(5)

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.

by Marian Burros

Open original recipe

Cajun, CreoleCondiments, Sauces And Gravies, Appetizer

Servings

About 1 1/2 cups

Total time

15 min

Calories / serving

203 kcal

Ingredients (6)

serves

About 1 1/4 cups butterbutter
8 egg yolksegg
1 tablespoon waterwater
2 tablespoons lemon juicelemon-juice
1/3 cup Creole-style mustardmustard
3 dashes hot pepper saucepepper

Instructions (3 steps)

01Melt 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.
02Combine 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.
03Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.