Creolaise Sauce

By Marian Burros

Updated April 17, 2019

Total Time
15 minutes
Rating
5(5)
Comments
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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 1 ¼ cups butter

  • 8 egg yolks

  • 1 tablespoon water

  • 2 tablespoons lemon juice

  • ⅓ cup Creole-style mustard

  • 3 dashes hot pepper sauce

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 148 milligrams cholesterol; 203 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 87 milligrams sodium; 2 grams protein

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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