CADILLAC MUSTARD SAUCE
Norman Van Aken, © 2014 from my memoir,
“No Experience Necessary, the Culinary Odyssey of Chef Norman Van Aken”
This was adapted from a sauce I’ve made for eons named “Aigrelette”. It was adapted to go with my Carny Corn Dogs as the title says. But it would be fine whenever you wanted a more “Dijonaise” styled sauce. Less straight punch than mustard alone.
Yield: 2 Cups
For the base mayonnaise:
4 egg yolks
1 Cup blended oil
1/2 Cup extra virgin
2 Tablespoons water
To make it “Cadillac”:
1/4 Cup Dijon mustard
1 Tablespoon fresh lemon juice
2 Tablespoons white wine or Champagne vinegar
¼ Cup minced mixed herbs (thyme, basil, tarragon, parsley)
¼ Cup minced chives
Kosher salt and freshly ground black pepper, to taste
Whisk egg yolks in a stand mixer or in a mixing bowl until pale.
Now beat in the oils slowly.
Add the water as needed during the whisking of the oils as it will get ‘tight’.
Now whisk in the Dijon, lemon juice and wine vinegar.
Add the salt and pepper, to taste
Lastly add the herbs. Reserve