Creole Sauce - 1

Course : Cajun
Serves: 1
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1 large egg yolk
2 tablespoons tarragon vinegar
1/2 teaspoon hot brown mustard
1 dash cayenne pepper
1/2 teaspoon salt
1/2 cup vegetable oil

Preparation / Directions:

In a medium bowl, whisk together the yolk, vinegar, mustard, salt and pepper until smooth. Slowly add the oil, beating continuously, until absorbed and thick. Taste and adjust seasoning if needed. Stir before serving, as sauce may separate.

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