Creole Sauce

"A zesty sauce from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
30mins
Ingredients:
12
Yields:
2 cups
Serves:
6-8
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ingredients

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directions

  • Cook onion and pepper in butter for five minutes; add tomatoes, mushrooms and olives and cook for two minutes.
  • Add brown sauce, salt and peppr.
  • Heat to boiling and serve hot.
  • For the brown sauce: melt fat, add onion and cook until golden.
  • Blend in flour, continue to brown until flour reaches desired color.
  • Add stock or water gradually; season and boil for 3 minutes, stirring constantly.

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