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The King and Dat Dog

Dale Degroff, The King of Cocktails
Dale Degroff, The King of Cocktails

Sauce a Moutarde Japonais

Sauces 4 to 6 hotdogs

4 tablespoons butter
1 1/2 tablespoons flour
1/2 cup smoked sausage, finely diced
1 tomato, diced
1 bell pepper, diced
2 green onions, finely chopped
1 stalk celery, diced
1 tablespoon prepared wasabi mustard
1 cup chicken stock
1/4 cup fresh parsley, chopped
Cajun seasoned salt to taste

In a skillet, make a roux by melting butter, then whisking in flour. Continue whisking, cooking over a medium heat for 2 - 3 minutes, until the flour is cooked and smells toasty. Reserve.

In a 2-1/2 quart saucepan, brown sausage and then add celery, diced tomato, green onion and wasabi. Cook till celery is soft. Add chicken stock, seasoning, parsley. Bring to a light boil. Add roux by teaspoonful until sauce thickens.

Great for encased meats, like frankfurters, steak, chicken, pork

Sauce will keep refrigerated for 7 - 10 days and also freezes well.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.