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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Creole Mustard Cream sauce Recipe

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This recipe for Creole Mustard Cream sauce is from Work, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C Olive oil blend
3 ea. Yellow onions, diced
1 ea. Celery, diced
6 ea. Gree Bell pepper, diced
8 ea. Garlic cloves
8 ea. Roma tomatoes, diced
1/4 C Hot sauce (Crystal, Red hot)
1/4 CWorcestershire
8 ea Bay leaf
1 t White pepper, ground
1 t Cayenne
2 t Dried Thyme
5 T Kosher salt
8 C Water
8 C Stock (Veal or Chicken)
1 C Dijon mustard


2 qts. Heavy cream
Directions:
Directions:
Heat oil in a heavy bottom pot, add vegetables and seasonings and caramelize.
Deglaze with water and stock, reduce by 1/2. Remove bay leaf and puree.
Strain through mesh strainer.
Add Dijon and bring to a boil, reduced by 1/2. Add cream to base as needed (reduce by 1/2 again when adding cream)
Label and store.
Number Of Servings:
Number Of Servings:
2 QTS

 

 

 

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