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(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