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BellaOnline's Cajun & Creole Editor


Basic Condiments for the Cajun/Creole Kitchen

Guest Author - Sandie Jarrett

With a well stocked Pantry, it is easy to duplicate most any seasoning blend or condiment in minutes. With the hundreds of ready made products available in supermarkets and small grocery stores everywhere why would anyone go to the trouble of making their own? For some, it is the sheer enjoyment of knowing that they have created something unique. For others, it is a good way to control what is add to their food. Or it could be as simple as running out of your favorite spice blend right in the middle of making your famous Jambalaya.


Homemade mayonnaise is so easy and so delicious. It takes are a few ingredients and a blender or food processor. A word of caution: due to the risk of Salmonella when using raw eggs, please make sure that you always use very fresh eggs, from a trusted source. Use your eggs well before the expiration date and always store in the refrigerator.

Makes about 1-1/4 cups

1 large egg
2 teaspoons Dijon Mustard
2 tablespoons white wine vinegar or lemon juice
2 cups of good quality salad oil or light olive oil
Salt and pepper to taste

Blend the first 3 ingredients for about 20 seconds in a blender or food processor. Then, while the machine is running, slowly pour the oil in thought the feed tube. As the oil emulsifies, it will thicken. Season to taste and give it another whorl to blend.

Homemade mayonnaise must be stored, tightly covered, in the refrigerator and used in a day or two.

Creole Mustard
The best way to describe the flavor of Creole Mustard is vibrant!

1/2 cup whole grain prepared brown mustard
1/2 - 1 tablespoon prepared horseradish
1 teaspoon cider vinegar
1 teaspoon of Worcestershire sauce
1/2 teaspoon cayenne pepper

Whisk ingredients in a small bowl. Best if covered and refrigerated for several hours to allow the flavors to marry. Then adjust seasonings to taste.

Creole Tartar Sauce

Tartar sauce can be made with a base of homemade mayonnaise or you can use a good quality prepared mayonnaise, if you prefer. I use Swamp Scum in place of the Worcestershire and hot sauces.

If you make this tartar sauce in a blender or food processor, it will be smooth and creamy. If you like a rougher texture, you can just mix it up in a bowl.

Makes a little over 1 cup

1 cup mayonnaise
2 tablespoons onion, finely minced
1 clove garlic, finely minced
1 tablespoon fresh parsley, minced
4 teaspoons Dijon Mustard
3 - 4 splashes of Swamp Scum
Lemon sea salt and ground black pepper to taste

Put everything in the blender or food processor except for the mayonnaise and process until smooth, about 10 – 15 seconds. Add the mayonnaise and whorl a couple of times. Taste and adjust seasoning, keeping in mind that the flavors will intensify as they develop.

Cover and refrigerate for an hour. Adjust seasonings before serving, if necessary. This only keeps about a day, so don’t make it too far ahead of when you intend to use it.

Cook's Notes:
For best results, allow homemade condiments to rest, covered in the refrigerator, prior to using. Resting allows the flavors to develop.

If Swamp Scum Sauce is not available, you can substitute 1 – 2 splashes of Worcestershire sauce and 1 – 2 splashes of your favorite hot pepper sauce, depending upon your taste.

Where to purchase specialty ingredients for this recipe:
Bayou Swamp Scum Sauce from The Posh Gourmet
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings directly from The Posh Gourmet

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Content copyright © 2018 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.


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