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Creole Sauce

  • Yield: 2 1/2 cups


  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup 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


  • Heat the oil in a saucepan over high heat. Add the onions, celery, bell peppers, and garlic and sauté until soft, 3 to 4 minutes. Stir in the tomatoes, basil, oregano, thyme, Creole Seasoning, salt, cayenne, and black pepper and sauté for 1 minute.

  • Add the Worcestershire and the stock and bring to a boil. Stir in the green onions and cook over high heat until thickened to sauce consistency, 12 to 20 minutes. Turn off the heat and swirl in the butter until thoroughly incorporated.

Recipe Details