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"Hunger is the best sauce in the world."--Cervantes

Creole Sauce Recipe

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This recipe for Creole Sauce is from Mom's Recipe Collection (Naconna Barlow Shaffer), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp. butter
1 large onion
1 large green pepper
1 cup mushrooms, sliced
1 1/2 dozen small green olives, quartered
1 cup stock (fish for fish, beef or pork for beef, poultry for poultry)
1 No. 2 can tomatoes
salt
pepper
cayenne
1 bay leaf
pinch of thyme
1 clove garlic, crushed
1 tbsp. sherry
Directions:
Directions:
Melt and heat the butter and cook the onion and pepper in it over moderate heat for 5 minutes. Stirring occasionally and add mushrooms, olives. Cook 5 minutes longer. Add stock, tomatoes, seasonings and flavorings. Simmer for 20 minutes. Add sherry wine. Sauce should be spicy with a sweet flavor.

This sauce is suitable for many things; omelets, poached eggs, fish, leftover dishes of meat etc.

 

 

 

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