This is my favorite sauce to serve with Fried Soft-Shell Crabs, or any fried seafood for that matter. It’s nothing more than equal parts of Creole Sauce and Hollandaise. Here is the recipe with links to my recipes for both sauces:
Creole Choron Sauce Recipe
1 Cup Hollandaise Sauce
1 Cup Creole Sauce – Dice the vegetables instead of Julienne as the recip indicates.
Whisk together both ingredients. Keep warm in a small bowl sitting in hot water.
Makes 2 Cups.
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