Louisiana Cream Sauce
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Plan Z Phase: This is a Z2 (ZReduction) recipe. The sauce will make you feel so gourmet and it’s very easy to make. You don’t have to spend a lot of time in the kitchen either. It pairs perfectly with my Baked Salmon with Louisiana Cream Sauce or my Crabcakes II recipe.
Serves: 4
Ingredients:
- ½ cup of whipping cream
- 1/3 cup of Creole mustard or any grainy mustard will work (no sugar)
- 4 tsp of Worcestershire sauce
- 1 Tbl of Dijon mustard
- ¼ tsp of ground pepper
- ½ tsp of dried basil or Italian seasoning
- ¼ tsp of cayenne (optional. Or to taste)
- ¼ cup of sour cream (Z3 ONLY)
Instructions:
In a small sauté pan add all of the ingredients for the sauce. Bring to a bubble and cook, stirring often on medium til it starts to thicken. This will only be maybe five minutes maximum. Turn off.
If you are making this in Z3 (ZReboot) you can add 1/4 of sour cream to the sauce, stir and reheat to serve.
This sauce tastes great either way. The one with the sour cream in it is just fluffier.
Enjoy!
Cheers,
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How much would you say is a serving to go on fish or something? Would it be a tsp like condiments or would you do a tablespoon?
Hi Anna, you could probably use up to 2 tablespoons of the sauce without having any trouble. Just take it out of your cream portion for the day.
I have made this multiple times on ZReduction with Zola’s Baked Salmon: https://www.planzworks.com/food/baked-salmon-with-a-louisiana-cream-sauce-easy/
It’s soooo yummy!
I cannot find the Creole mustard so when you say any grainy mustard what kind would that be?
Hi LindaC, when Zola talks about grainy mustard she means any mustard that has visible mustard seeds in it. It’s chunkier than a blended yellow mustard, and is usually more taupe in color (and not crayola yellow).