what's Creolaise (is it a sauce)? and pirogue? and where to get it?
Don't know where to get it - but it's a sauce with whole grained mustard and minced parsley added to a Hollandaise. Tabasco is sometimes added. . It's usually used as an accompaniment for seafood.
A Pirogue, on the other hand, is a meat & veggie (think cabbage) concoction, piled into a hollowed out loaf of bread.. Sometimes this mixture is cooked in a pie form. At least that's how I always had them. ( Pirogue really means a primative canoe.)
Sounds like you are describing a "pierogie" which has nothing to do with the culinary use of the word pirogue in south Louisiana. Here, you'll see the word on restaurant menus applied to veggies (most often eggplant or zucchini), sliced lengthwise (sometimes hollowed-out), often fried and stuffed with some sort of seafood-centric stuffing/dressing. Eggplant pirogues with a seafood stuffing were quite in vogue in the 80s, and I think that the Copeland's chain still has one on its regular menu. As MakingSense says below, oblong pastry cases, rusks, etc are also called pirogues (I saw this reference on a catering company menu just last week).
As for the nautical use of "pirogue", I do take issue with describing it as a "primitive" canoe. It isn't shaped anything like a canoe, performs in a very different manner, and it is far from primitive. Rather, it is an exquisitely adapted piece of material culture, incorporating European, native American, and West African characteristics that result in a strong, lightweight, flat-bottomed craft. A well-made pirogue will float on a heavy dew, takes almost no effort to paddle or pole, and is far more stable than its round-bottomed canoe cousins. (I digress, but I am a food-obsessed boatbuilder. Or is that a boat-obsessed chowhound?)
A pirogue is the flat bottomed boat used to move through shallow water in the marshes, bayous and swamps, usually propelled by a pole. They can be anything from rather crudely made to finely crafted.
Small tartlet shells used for hors d'oeurves or appetizers were often called pirogues, rather than the French "barquette." The word was also used for hollowed out vegetables that were filled with a stuffing.
Funny how we've all avoided the "creolaise" question.
This seems to be a new sauce that has appeared recently. Apparently someone decided that adding creole mustard to hollandaise sounded like a good idea. Emeril? Somebody else? Guess it sounded like a good way to get a local flavor into a hot sauce.
Creole mustard + hollandaise = creolaise. Make it yourself. I suppose you could use it anywhere you'd use hollandaise.
It's not one of the classic New Orleans Creole standards. The closest thing would be the White Remoulade which is a cold mayonnaise-based sauce with creole mustard. You can’t heat that of course because the mayonnaise would separate.
Not sure how widely it's being served or what the general thinking is about it...