EMERIL LAGASSE'S CREOLE MUSTARD SAUCE
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!
Provided by Nif_H
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- 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.
CHILLED BLACKENED SIRLOIN OF BEEF WITH CREOLE MUSTARD SAUCE
Steps:
- Mix together mustard, mayonnaise, Worcestershire and pepper. Chill.
- Preheat oven to 350 degrees F. Trim fat to 1/8-inch on sirloin, coat with oil and dredge on all sides with seasoning. Place sirloin in a well-heated (hot) iron skillet. Add 2 to 3 pats of butter. Cook 5 minutes on each side, adding butter as needed. Transfer to oven and roast until meat reaches internal temperature of 114 degrees F. Remove and refrigerate overnight.
- Slice sirloin into 12 even slices and arrange on chilled salad plate. Serve with a 2-ounce pool of mustard sauce and garnish with red onion and capers.
- Mix well: .
CREOLE MUSTARD SAUCE
This recipe is from the LCBO's Food and Drink Magazine This mustard will keep for months, refrigerated. Try it on hamburgers, steak, fish...
Provided by Dreamer in Ontario
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Whisk all ingredients together until well combined.
CREOLE MUSTARD SAUCE
Make and share this Creole Mustard Sauce recipe from Food.com.
Provided by Timothy H.
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- You will need a double boiler! In the top half of a double boiler add the egg yolks and 1/3 of the butter. Put the top half in the pot with water simmering. Stirring rapidly for 2 minutes until butter is melted, add remaining butter, continue stirring until it thickens.
- When the butter is melted remove pan from water, Gradually add the lemon juice, continue stirring. Add the mustard and hot sauce. Heat again in the boiling water for 2-3 minutes. Serve warm or cold. Makes about 1 cup.
CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE
Provided by Frank Brigtsen
Categories Chicken Mustard Sauté Quick & Easy Orange Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.
CREOLE MUSTARD SAUCE
Make and share this Creole Mustard Sauce recipe from Food.com.
Provided by mailbelle
Categories Sauces
Time 10m
Yield 1 cup, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients.
- Cover and chill.
Nutrition Facts : Calories 30.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 5.6, Sodium 49.7, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 0.6
CREOLE MUSTARD MARINADE
Make and share this Creole Mustard Marinade recipe from Food.com.
Provided by zeldaz51
Categories Low Protein
Time 5m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Whisk all ingredients together in a small bowl.
Nutrition Facts : Calories 630.9, Fat 63.7, SaturatedFat 8.6, Sodium 2686.3, Carbohydrate 12.3, Fiber 3.6, Sugar 2.4, Protein 3.9
PAN-FRIED PORK MEDALLIONS WITH CREOLE HONEY-MUSTARD SAUCE
Steps:
- Start with the sauce. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Toss in the garlic with a pinch of salt. Cook for 1 minute, just to soften it a bit. Add the mustard, wine, Mutha Sauce, honey, and Creole Seasoning. Turn the heat down to low and simmer for 10 minutes. Keep warm on a back burner.
- Sharpen your knife and slice the pork loin into 3/4-inch medallions. You should get about 10. Season liberally on both sides with Creole Seasoning.
- Drag a large cast-iron skillet over to the stove and turn the heat up to high. Heat the pan til smoking hot, about 10 minutes. Pour in the oil and heat for about 30 seconds. Add a few medallions-don't crowd the pan-and cook for 2 to 3 minutes on each side. Take them out and put them on a platter. Keep warm while you cook the rest of the medallions.
- Swirl the remaining 1 tablespoon of butter into the warm sauce. Serve these tasty medallions with some of the sauce spooned over each one. Any sauce that's left can be passed for ladling at the table.
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