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.
REMOULADE SAUCE
Provided by Emeril Lagasse
Time 20m
Yield about 3 cups
Number Of Ingredients 14
Steps:
- Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
CREOLE MEUNIERE SAUCE
Provided by Emeril Lagasse
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.
CREOLE SAUCE
Steps:
- In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.
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.
BEEF TENDERLOIN W/2 SAUCES: HORSERADISH & CREOLE MUSTARD
This is awesome! Ususally, I don't like anything extra on my steak but this is wonderful! These sauces are great but that doesn't mean you have to eat it with the sauce. This tenderloin recipe is Courtesy of Emeril Lagasse, 2003. The Creole Seasoning comes from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. The Creole Mustard Dressing is courtesy of "Louisianna Real and Rustic" by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers. This roast can be used cold; the day before roast the meat and place on a platter and wrap tightly in saran wrap or aluminum foil, just let rest 40 minutes before refrigeration.
Provided by Manami
Categories Roast Beef
Time 1h
Yield 1 beef tenderloin, 8-12 serving(s)
Number Of Ingredients 30
Steps:
- Make the 2 sauces ahead of roasting the tenderloin.
- Horseradish Sauce:.
- In a bowl, combine all ingredients and blend well.
- Adjust the seasoning to taste.
- Refrigerate until ready to serve.
- Yield: 2-1/4 cups.
- Creole Mustard Dressing:.
- In a food processor or blender, process the *egg*, mustard and vinegar until well blended.
- With the motor running pour the oil through the feed tube in a steady stream and process until emulsified.
- Add the parsley, honey, salt and cayenne and pulse to blend.
- Transfer to an airtight container and refrigerate for at least 30 minutes before using.
- Use within 24 hours.
- Yield: 1-1/2 cups.
- *RAW EGG WARNING*.
- The American Egg Board states: "There have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs. Avoid mixing yolks and whites with the shell?".
- Essence (Emeril's Creole Seasoning):.
- Combine all ingredients thouroughly and store in an airtight jar or container.
- Yiled: 2/3 cup.
- Preheat oven to 400°F.
- Place the tenderloin in a large, heavy roasting pan.
- Rub with olive oil and season lightly on all side with the salt, pepper and Essence.
- Place over medium-high heat and sear the meat on all sides, 5-6 minutes.
- Place ib the oven and roast to desired temperature, about 25 minutes for madium-rare.
- Arrange a bed of watercress or parsley on a large decorative platter.
- Remove the roast from the oven and place on a cutting board.
- Loosely cover and lest rest for 10 minutes before carving.
- Remove the butcher's twine and carve to desired thickness.
- Arrange the slices on the watercress covered platter.
- Serve with a variety of breads or rolls and desired sauce(s).
Nutrition Facts : Calories 1003.3, Fat 82.3, SaturatedFat 27.5, Cholesterol 222.3, Sodium 2428, Carbohydrate 10.9, Fiber 2.2, Sugar 4.2, Protein 54.1
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
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