Creole Sauce

By á-174942

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped green bell peppers
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons chopped garlic
• 2 cups chopped peeled seeded Italian plum tomatoes
• 1/4 cup chopped basil leaves
• 1 tablespoon chopped fresh oregano leaves
• 2 teaspoons chopped fresh thyme leaves
• Cayenne to taste
• 2 teaspoons Worcestershire sauce
• 3 cups chicken stock
• 1/2 cup chopped green onions
• 6 tablespoons butter at room temperature

Details

Servings 4

Preparation

Step 1

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. Sauté the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to sauté 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.

This recipe yields 4 to 6 servings.