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Recipe

Creole Sauce

  • Yield: 2 1/2 cups

Ingredients

  • 2 tablespoons olive oil
  • 1/2 chopped onions
  • 1/2 chopped celery
  • 1/2 chopped green bell peppers
  • 2 tablespoons minced garlic
  • 2 cups peeled and chopped Italian plum tomatoes
  • 1/4 cup chopped fresh basil
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons Emeril's Creole Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 4 turns freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 3 cups Basic Chicken Stock
  • 1/2 cup chopped green onions
  • 8 tablespoons (1 stick) unsalted butter, at room temperature

Directions

  • Heat the oil in a saucepan over high heat. Add the onions, celery, bell peppers, and garlic and sautÈ for 1 minute. Stir in the tomatoes, basil, oregano, thyme, Creole Seasoning, salt, cayenne, and black pepper and sautÈ for 1 minute.
  • Add the Worcestershire and the stock and bring to a boil. Stir in the green onions and cook over high heat for 12 minutes. Turn off the heat and swirl in the butter until thoroughly incorporated.