Whisk yolk, garlic, chili pepper, and mustard together until smooth. Slowly drizzle in olive oil (¼ cup) while whisking continuously until smooth. Add paprika, hot sauce, Worcestershire sauce, and ...

Joining us to share how he adds a Creole 'kick' to traditional French Bouillabaisse is Chef Joey Medellin. Chef Joey is the Executive Chef with Craft, a cruising restaurant on the Hillsborough River.