PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.
Listed below is a collection of Papa Paul's favorite recipes.
Hollandaise sauce is a combination of egg yolk and butter with lemon juice, salt and white pepper or cayenne pepper for seasoning. It is light yellow and opaque, smooth and creamy. The flavor is rich and buttery with a mild tang added by an acidic component such as lemon juice.
1/4 tsp. peppercorns
3 oz. wine vinegar
2 oz. cold water
12 egg yolks
2-1/2 lbs. butter, clarified and warmed
3 tbsp. lemon juice
Salt and cayenne pepper to taste
Combine the peppercorns, pinch of salt and wine vinegar in a sauce pan and boil until nearly dry. Remove from heat and add cold water. Strain and put in blender; add yolks and blend at high speed. Remove center cover from blender and slowly pour warmed butter in at highest speed. When all butter is added, add lemon juice, salt and cayenne pepper to taste. Turn blender on again for a few seconds. If sauce appears too thick, add a few drops of warm water.
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