You are here

Creole Mustard Sauce's picture
  Egg yolks 4
  Butter/Margarine 1⁄2 Cup (8 tbs), cut into thirds at room temperature
  Lemon juice 4 Teaspoon
  Creole mustard 3 Tablespoon
  Hot pepper sauce 3 Dash

In the top of a double boiler place the egg yolks and one third of the butter.
Cook mixture, stirring rapidly, over boiling water till butter is melted.
Add one-third more of the butter; continue stirring rapidly.
As butter melts and mixture thickens, add the remaining butter, stirring constantly.
When butter is melted, remove pan from water; stir rapidly for 2 more minutes.
Gradually stir in lemon juice.
Add the mustard and hot pepper sauce.
Heat again over boiling water, stirring constantly, for 2 to 3 minutes or till thickened.
Immediately remove from heat.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (18 votes)