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Recipe

Creole Mustard Sauce

  • Yield: About 3/4 cup

Ingredients

  • 1 large egg yolk
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons Creole mustard, or other hot, whole-grain mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup vegetable oil

Directions

  • 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.