Creolaise Sauce Best Recipes

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CREOLAISE SAUCE

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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

CREOLE SAUCE

2023-01-29



Creole Sauce image

Provided by Food Network

Categories     condiment

Time 25m

Yield 4 servings, plus leftovers!

Number Of Ingredients 12

Ingredients:

  • 1 stick (1/2 cup) salted butter
  • 1/2 cup all-purpose flour
  • 4 1/2 cups whole milk
  • 2 teaspoons salt
  • 1 1/4 teaspoons paprika
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 tablespoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/3 cup plus 2 teaspoons white vinegar

Steps:

  • Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.

CREOLE SAUCE

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Creole Sauce image

A very basic creole sauce that can be used when making shrimp creole, stuffed peppers or my favorite as a gravy over meat. I especially love this with rice topped with leftover meatloaf slices and then this sauce spooned over.

Provided by PaulaG

Categories     Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 18

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 2 -3 large garlic cloves, minced
  • 1 (14 1/2 ounce) can diced tomatoes
  • 2 cups vegetable stock
  • 2 bay leaves
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/8-1/4 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 2 -3 teaspoons Worcestershire sauce
  • hot sauce, to taste
  • 2 tablespoons parsley, chopped
  • 3 green onions, thinly sliced
  • salt, to taste
  • black pepper, to taste
  • 2 tablespoons cornstarch

Steps:

  • In a medium size saucepan, over medium heat, heat the oil.
  • Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted.
  • Add the tomatoes and cook for an additional 1 to 2 minutes.
  • Add about 1 1/2 cups stock, taking care not to add to much. You can always add more if needed.
  • Add the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer.
  • Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce.
  • Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is to thick.
  • Simmer about 20 minutes adding additional stock as necessary.
  • The last 10 minutes of cooking time, stir in the parsley and green onions.
  • Remove bay leaves, taste and adjust seasonings as needed.
  • Use the sauce to make your favorite recipe for shrimp creole, etc.
  • This sauce can be frozen in sturdy container and thawed in refrigerator before reheating and using.

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