EMERIL LAGASSE'S CREOLE MUSTARD SAUCE
If anyone knows Creole food, it's Emeril. Get a nice BAM! to your food with this delicious sauce/dip. Terrific on any meat and it also works really nicely as a salad dressing. Enjoy!
Provided by Nif_H
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
- Place in an airtight container and refrigerate for up to 12 hours before serving.
PLANET HOLLYWOOD CAPTAIN CRUNCH CHICKEN
This is great and a real kid pleaser. The creole mustard sauce sets off the sweetness of the chicken just right. DH saw a demonstration of the recipe on an early morning show and searched the recipe out for me.
Provided by Mysterygirl
Categories Chicken
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 25
Steps:
- Coarsely grind or crush the two cereals and set aside.
- Beat the egg with milk and set aside.
- Stir together the flour, onion and garlic powders and black pepper.
- Set aside.
- Dip the chicken: pieces in the seasoned flour.
- Move around to coat well, then shake off the excess flour.
- Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
- Heat oil in a large heavy skillet to 325.
- Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
- Drain and serve immediately with creole mustard sauce.
- For sauce:Mix all ingredients together.
CREOLE MUSTARD SAUCE
This recipe is from the LCBO's Food and Drink Magazine This mustard will keep for months, refrigerated. Try it on hamburgers, steak, fish...
Provided by Dreamer in Ontario
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Whisk all ingredients together until well combined.
BAKED SALMON WITH CREOLE MUSTARD SAUCE
From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but this recipe changed my mind. The sauce is awesome--a friend asked if he could take the leftover sauce home and just eat it with a spoon by itself! Nice dish for entertaining but really simple if you just want to spoil your loved ones. :-) This was on a menu in Bon Appetit with a Potato, Tomato and Onion Gratin that I am also posting, which is equally as good. Enjoy!
Provided by Epi Curious
Categories Creole
Time 33m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate).
- For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours.
- Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
- Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.
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