Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Emeril Lagasse's Creole Mustard Sauce

Recipe from: Nif
Servings: 3/4 cups

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!

1 large egg yolk
1½ teaspoons soy sauce
1½ teaspoons creole whole grain mustard or 1½ teaspoons other hot whole grain mustard
1½ teaspoons Worcestershire sauce
⅛ teaspoon salt
¼ teaspoon fresh ground black pepper
¾ cup vegetable oil

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.


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