Crawfish-Tasso Hollandaise
Yields: 6 Servings
  • 1 cup plus 2 tablespoons butter, divided
  • 4 ounces tasso, diced
  • 6 egg yolks, room temperature
  • ¼ cup fresh lemon juice
  • ¼ teaspoon Creole seasoning
  • 1 tablespoon chopped fresh tarragon
  • 8 ounces cooked crawfish tails
  1. In a small skillet, melt 2 tablespoons butter over medium-high heat. Add tasso, and cook until crisp, 5 to 6 minutes. Let cool slightly.
  2. In the container of a blender, place egg yolks, lemon juice, and Creole seasoning; process on medium speed until thick and pale.
  3. In a small saucepan, melt remaining 1 cup butter over medium heat until it begins to bubble around the edges. With blender running, immediately pour hot butter over egg mixture, blending until smooth. Add tarragon, and pulse to combine. Stir in tasso and crawfish. Serve immediately.
Recipe by Louisiana Cookin at