Creolaise Sauce

1. 1

   Melt butter over low heat; let white milk solids settle to the bottom.

2. 2

   Skim white froth off surface.

3. 3

   Pour off clear yellow liquid, leaving sediment in pan.

4. 4

   Set aside 1 cup clarified butter.

5. 5

   Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick.

6. 6

   Set in pan of ice water to halt cooking process.

7. 7

   Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

* Per serving · 4 servings · Values may vary.

No additional tips available.