Creole Sauce

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READY IN: 30mins
Recipe by mollypaul

A zesty sauce from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


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

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