Creole Garlic Sauce Food

CREOLE SAUCE

Steps:

• In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.

CREOLE SAUCE

Steps:

• Heat the butter and oil in a medium saucepan.
• Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
• Stir in all remaining ingredients.
• Simmer over low heat for about 10 minutes.
• Taste and adjust seasoning.
• Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

BASIC CREOLE SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

CREOLE SAUCE

Steps:

• Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.

CREOLE SAUCE

Steps:

• In a medium size saucepan, over medium heat, heat the oil.
• Add the chopped onion, celery, bell pepper and garlic cooking until slightly wilted.
• Add the tomatoes and cook for an additional 1 to 2 minutes.
• Add about 1 1/2 cups stock, taking care not to add to much. You can always add more if needed.
• Add the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer.
• Mix the cornstarch with equal amounts of water and stir 1 tablespoon of mixture into sauce.
• Allow to cook for a few minutes, stir and add additional water/cornstarch mixture if the sauce looks thin or add additional stock if sauce is to thick.
• Simmer about 20 minutes adding additional stock as necessary.
• The last 10 minutes of cooking time, stir in the parsley and green onions.
• Remove bay leaves, taste and adjust seasonings as needed.
• Use the sauce to make your favorite recipe for shrimp creole, etc.
• This sauce can be frozen in sturdy container and thawed in refrigerator before reheating and using.

CREOLE GARLIC PASTA IN CREAMY SAUCE

Steps:

• Cook and drain pasta; set aside.
• In dutch oven, brown beef or turkey with onion and garlic.
• (If using turkey you may need to add 1 tablespoons oil).
• When onion is transparent, add flour and stir to mix.
• Slowly add milk, stirring constantly.
• Add the can of diced tomatoes, undrained.
• Bring to a bubble; stir until sauce thickens.
• When sauce is thickened, stir in creole mustard and turn off heat.
• Add in pasta, stirring to coat.
• Add the garlic pepper.
• If there is too much pasta for the sauce, set the extra pasta aside to be used the next day.
• Serve.