Ingredients
- Inspired by Louisianas Creole cooking traditions, this assertive mustard sauce is a winner with wild Alaska salmon, halibut, cod, crab and
- Alaska Pollock:
- 2 2 egg yolks
- 3 Tablespoons 3 Tablespoons vinegar
- 1 cup 1 cup olive oil
- 1 Tablespoon 1 Tablespoon yellow mustard
- 2 2 to 3 teaspoons Creole seasoning, or to taste
- 1 1 green onion, sliced
- 1/2 cup 1/2 cup chopped fresh dill
- 1/2 cup 1/2 cup chopped fresh parsley
Servings:
Units:
Instructions
- Whisk the egg yolks and vinegar together in a small bowl or blender until light yellow in color. Continue whisking, or with blender motor
- running, slowly add the olive oil until emulsified and ingredients are thoroughly blended. Stir in the mustard, Creole seasoning, green
- onion, dill and parsley; blend or whisk just until blended. Cover and refrigerate until ready to serve.
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