Creole Mustard Sauce


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.

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.

Creole Mustard Sauce III

This is more like a classical sauce, rather than the above nouvelle New Orleans-style Creole mustard sauces:

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.


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Chuck Taggart   (e-mail chuck)