This is a very old recipe I revisited. Truth be told, I haven’t made this one in over 10 years. Why? Not exactly sure, because it’s super tasty and pretty easy to make. You can pour this sauce over shrimp or fish, but I could see it working with chicken too — or for my vegan friends, dump it on plain rice; it’s great!
(Experiment 18) Creole sauce
Ingredients
- 2 tbsp butter
- 1 minced onion
- 1 clove of garlic minced
- 1-2 stick of celery minced
- 1 small tomato cut into small cube
- 1/2 tsp ground coriander
- 1/3 cup white wine or beer
- 1 cup vegetable broth
- 1 tbsp tomato puree
- Optional hot pepper
- 1 tsp Worcestershire sauce if you don’t have it see below
- half yellow bell pepper chopped in small cube
Instructions
- Heat the butter in a pan over medium heat then add the onion, garlic, celery, and pepper. Cook for 2 minutes you just want to soften them. Add the ground coriander, tomato puree, and tomato and stir, let cook for 1-2 minutes.
- Add the wine and the broth. Increase heat to medium-high and stir, you want to reduce the sauce. At this stage do a taste test and rectify with salt and pepper. You want a semi-thick sauce ( think marinara sauce consistency, it’s liquid but it’s not slurpy).
- Reserve
