Creole Mustard Sauce I
(from Chef Frank Brigtsen of
Brigtsen's Restaurant, New Orleans)
In a small saucepan, bring the cream to a low boil over medium heat. Whisk in the mustard and sour cream and simmer for 5 minutes. Hold warm.
- 3/4 cup heavy whipping cream
- 3/4 cup Creole mustard
- 1/4 cup sour cream
Chef Brigtsen prepared this delicious sauce for, among other things, one of my very favorite appetizers in his restaurant: panéed rabbit tenderloin, served on a tasso-parmesan grits cake with sautéed spinach in a pool of this sauce. Heaven.
Creole Mustard Sauce II
(from Chef Bob Roth of
The Steak Knife, New Orleans)
Whisk all of the ingredients together until thoroughly blended. Serve as a sauce for fried soft-shell crabs or crawfish, or any fried shellfish.
- 1/2 cup mayonnaise
- 1/2 cup Creole mustard
- 1/2 teaspoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- Juice of 1 lemon
This is more like a classical sauce, rather than the above nouvelle New Orleans-style Creole mustard sauces:
Creole Mustard Sauce III
Combine the shallots, vinegar, peppercorns, bay leaf, and wine. Reduce the mixture to about 6 ounces. Add the cream and reduce by half. Strain the sauce and return to the heat. Whisk in the butter gradually over low heat. Add the mustards.
- 2 ounces shallots, minced
- 1 ounce cider vinegar
- 1/2 teaspoon black peppercorns, cracked
- 1 small bay leaf
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 8 ounces unsalted butter, softened
- 1/4 cup Creole mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons Gulden's Spicy Brown Mustard
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Chuck Taggart (e-mail chuck)