Creole Mustard Sauce
|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.