© 2024 WLRN
Play Live Radio
Next Up:
0:00 0:00
Available On Air Stations


Please pass the poupon...


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

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.