Creole Sauce Recipe
Ingredients
| Canned tomatoes | 4 Cup (16 tbs), skinned | |
| Butter | 2 Tablespoon | |
| 1 clove garlic, chopped fine | ||
| Dried thyme | 1/4 Teaspoon | |
| Bay leaf | 1 , crumbled | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Dash cayenne | ||
| Flour | 1 Tablespoon | |
Directions
Combine tomatoes, 1 tablespoon of the butter, garlic, thyme, bay leaf, salt, pepper, and cayenne in a saucepan.
Cook over a moderate heat, stirring occasionally, until quantity has been reduced to about half.
Melt remaining 1 tablespoon butter in a small saucepan.
Stir in flour and cook until lightly browned.
Add to tomatoes and cook a few minutes longer.
Remove from heat and strain through a fine sieve or blend in an electric blender.
Sauteed onions, green and red peppers, and mushrooms may be added.
If this is done, do not strain or blend.
Cook over a moderate heat, stirring occasionally, until quantity has been reduced to about half.
Melt remaining 1 tablespoon butter in a small saucepan.
Stir in flour and cook until lightly browned.
Add to tomatoes and cook a few minutes longer.
Remove from heat and strain through a fine sieve or blend in an electric blender.
Sauteed onions, green and red peppers, and mushrooms may be added.
If this is done, do not strain or blend.
Chef
