Creole Mustard Hollandaise

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Credit: Jonathan Clemons, Chef, The Porch Restaurant & Bar, Sacramento, California
The National Culinary Review, January 2016


¼ cup whole milk
1 T. butter
1 T. grated Parmesan cheese
1 T. creole mustard
1 t. mustard powder
1 pinch red pepper flakes
1 pinch cayenne pepper
1 garlic clove, minced
1½ T. fresh lemon juice
3 egg yolks
5 oz. clarified butter, melted
1½ t. chopped parsley
Salt and pepper, to taste


In saucepan, bring milk, Parmesan cheese, butter, creole mustard, mustard powder, red pepper flakes, cayenne pepper and garlic to a simmer. Simmer for 1-2 minutes; add lemon juice. In another saucepan, simmer a little water for a bain-marie. Whisk egg yolks in large stainless-steel bowl; slowly add hot milk mixture into egg yolks, whisking constantly. Place bowl over simmering water; whisk quickly until mixture is slightly thickened, 2-3 minutes. Remove from heat; pour clarified butter into mixture in slow, steady stream, whisking constantly. Stir in chopped parsley; season to taste with salt and pepper. Reserve at room temperature.


4 servings


Sauce/Dressing/Rub, The National Culinary Review

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