Best Creolaise Sauce Recipes

CREOLAISE SAUCE

Creolaise Sauce image

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

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

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

SAUCE CREOLAISE

Sauce Creolaise image

Clipped this from the Mobile Register several years back. It is great sauce for shrimp, chicken, pork chops, etc. Make ahead and freeze. Everyone I've made it for absolutely loves it!

Provided by Pat Veeder

Categories Other Main Dishes

Time 1h

Number Of Ingredients 11

Ingredients

1/2 c plain flour
1 c butter or bacon drippings
1 c each of celery, green pepper, onions, and flat leaf parsley
1/2 c finely chopped garlic
4 c diced tomatoes (fresh or canned)
2 c tomato sauce
2 c sliced mushrooms (optional)
water, vegetable or chicken broth to achieve desired consistency
6 bay leaves
1 tsp thyme leaves
salt, pepper, and cayenne to taste

Steps:

1. Mix melted butter or drippings together with flour. Cook over medium heat until copper colored (ten to twelve minutes.) Add next seven ngredients. Cook until vegetables are translucent.
2. Add diced tomatoes and tomato sauce. Add water or broth as needed to achieve desired consistency.
3. Add mushrooms (optional). Add sugar, salt, pepper and cayenne to taste. Simmer ten minutes. (I actually simmer for 30 to 45 minutes, as I feel this gives more time for flavors to blend.
4. For chicken, cook one large stewing hen, cut family style, in salted water until tender. Drain. Ad 2 quarts Sauce Creolaise. Simmer 30 minutes. For Pork chops, brown 6 (8 oz) pork chops in oil -2 minutes per side. Place in oven-proof dish and cover with 4 cups of sauce. Bake, covered, l hour, at 350. Shrimp - Season 3 dozen jumbo shrip with salt and pepper. Melt 1/2 stick butter in heavy skillet. Saute shrimp on each side 10 to 20 seconds. Cover with six cups of sauce. Simmer 15 minutes.