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A zesty, spicy twist on the classic French sauce. Rich egg yolks and butter are whisked into a creamy emulsion with a kick of Creole seasoning and a dash of hot sauce. Perfect for drizzling over eggs benedict, grilled fish, or steamed asparagus.
Prepare the ingredients: Separate the egg yolks and place them in a blender. Melt the unsalted butter in a small saucepan over medium heat, or in the microwave, until it's hot and just begins to bubble. It's important the butter is hot.
Blend the sauce base: Add the egg yolks, lemon juice, Dijon mustard, Creole seasoning, and hot sauce to the blender. Secure the lid and blend on high speed for 20-30 seconds. The mixture should become pale yellow and slightly frothy.
Emulsify the sauce with hot butter: Turn the blender speed down to low. Remove the center cap from the blender lid. Very slowly, in a thin, steady stream, pour the hot melted butter into the yolk mixture while the blender is running. Continue blending until all the butter is incorporated and the sauce has thickened to a smooth, creamy consistency, about 1-2 minutes.
Finalize and serve: Stop the blender and taste the sauce. Add the salt if needed, keeping in mind the saltiness of your Creole seasoning. If the sauce is too thick for your liking, blend in the hot water, a teaspoon at a time, until it reaches the desired consistency. Serve immediately while warm.
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A zesty, spicy twist on the classic French sauce. Rich egg yolks and butter are whisked into a creamy emulsion with a kick of Creole seasoning and a dash of hot sauce. Perfect for drizzling over eggs benedict, grilled fish, or steamed asparagus.
This cajun_creole recipe takes 10 minutes to prepare and yields 4 servings. At 249.85 calories per serving with 2.48g of protein, it's a moderately challenging recipe perfect for brunch or lunch or dinner.
Replace the unsalted butter with an equal amount of high-quality dairy-free butter substitute or clarified coconut oil for a dairy-free version.
For a lighter sauce, substitute half of the melted butter with an equal amount of plain Greek yogurt. The texture will be less rich but still creamy.
This blender method is already very fast. To make it even quicker, have all ingredients measured and ready (mise en place) before you start blending.