Serves 6
35 min
Creole Sauce
Recipe GLPR377ca200d18243
A vibrant, herb-infused Creole sauce featuring sautéed aromatics, fresh tomatoes, and aromatic herbs. This versatile sauce is simmered with chicken stock and finished with butter and green onions for a rich, well-balanced flavor. Perfect for serving over rice, protein, or pasta, or as a base for other Creole dishes.
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Ingredients
2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
Salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped garlic
2 cups peeled, seeded, and chopped Italian plum tomatoes
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
Cayenne pepper to taste
2 teaspoons Worcestershire sauce
3 cups chicken stock
1/2 cup chopped green onions
6 tablespoons butter, at room temperature
Directions
Heat the olive oil in a large saucepan with a lid over medium heat. Once the oil is shimmering, add the chopped onions, celery, and green bell pepper. Season with salt and black pepper to taste. Sauté the vegetables for 2 to 3 minutes, stirring occasionally, until they begin to soften and wilt.
Add the chopped garlic, tomatoes, fresh basil, oregano, and thyme to the saucepan. Continue sautéing for about 1 minute to allow the flavors to meld and the garlic to become fragrant.
Season the mixture again with salt, black pepper, and cayenne pepper to achieve your desired level of heat and seasoning. Stir in the Worcestershire sauce and the chicken stock.
Bring the sauce to a boil, then reduce the heat to low and cover with the lid. Simmer gently for 12 minutes, stirring occasionally, until the vegetables are fully tender and the flavors have developed.
Remove from heat and stir in the chopped green onions and room-temperature butter, stirring until the butter is fully incorporated and the sauce has a rich, silky consistency.
Serve the Creole sauce warm over rice, vegetables, or your protein of choice.
