Creole sauce
Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans cuisine sauce made by sauteeing vegetables in butter and olive oil. It is used in the American south. It is made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs.[1][2] Stock (usually chicken) is also used, and it is seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.[3]
See also
[edit]References
[edit]- ^ "Creole sauce". www.gumbopages.com. Retrieved Jun 5, 2021.
- ^ Creole sauce Archived 2013-05-15 at the Wayback Machine Southern food About.com
- ^ "New Orleans Cuisine: Creole Sauce". Retrieved Jun 5, 2021.
External links
[edit]- Creole Sauce - foodnetwork.com
 | This American cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This Haitian cuisine-related article is a stub. You can help Wikipedia by expanding it. |