Roasted Red Pepper Creole Mustard Sauce from the Kingfish Restaurant

Friday, February 23, 2007


2 cups    heavy whipping cream
2 cups    roasted red bell pepper puree
3 cups    sour cream
1 cup      whole grain Creole mustard


  • Steep heavy cream. When at a simmer, remove from the heat.
  • Whisk in red bell pepper puree and Creole mustard. Mix until completely combined.
  • Temper in sour cream and serve.
  • Can be reheated over a gentle flame.

Yield: 64 Ounces / 1/2 Gallon