Creole Sauce
Source of Recipe
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List of Ingredients
Creole Sauce
2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
2 bell peppers (capsicum), seeded and finely chopped
3 ribs celery, finely chopped
1 small bulb fennel (anise), cored and finely chopped
3 - 6 cloves garlic, finely chopped
2 cans (15 oz, 425 g each) canned tomatoes
with the liquid
1 Tbs (15 ml) sugar
2 bay (laurel) leaves
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Optional ingredients:
1/2 cup (125 ml) red wine
1/4 cup (60 ml) dry sherry
1/4 cup (60 ml) diced ham
1/4 cup (60 ml) chopped green olives
3 Tbs (45 ml) chopped capers
Heat the olive oil in a saucepan over moderate heat. Saute the onion,
bell peppers, celery, fennel, and garlic until tender but not brown,
about 5 minutes. Add the remaining ingredients and simmer uncovered
until the sauce has reduced and thickened, 45 minutes to 1 hour.
Makes about 3 cups (750 ml).
Use
this sauce on any meat, poultry, or seafood, and consider keeping
some in the freezer for dressing up just about any last-minute kitchen
creation.Recipe
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