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(Experiment 18) Creole sauce

This is a very old recipe I revisited. Truth be told, I have not done 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 on shrimp or fish but I could see this work with chicken too or for my vegan friends, dump this on plain rice it’s great!

You need :

  • 2tbsp butter
  • 1 minced onion
  • 1 clove of garlic minced
  • 1-2 stick of celery minced
  • 1 small tomato cut into small cube
  • 1/2tsp ground coriander
  • 1/3cup white wine or beer
  • 1cup vegetable broth
  • 1tbsp tomato puree
  • Optional hot pepper
  • 1tsp Worcestershire sauce (if you don’t have it see below)
  • half yellow bell pepper chopped in small cube

*You can replace Worcestershire mixing 1/3 ketchup, 1/3 hp sauce & 1/3 soy sauce

  1. 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.
  2. 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).
  3. Reserve

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