Today I'm going back to my roots again and sharing a recipe for what we called Creole Sauce.
I love sharing recipes for the food my family ate when I was growing up.
This is easy to make, and it's good on just about everything from scrambled eggs to pork chops to hamburger steak to anything you want to try.
This receipt makes about 2 cups. It's easy to make and stores in the fridge about a week.
It also freezes well if you want to make a big batch. Simply defrost however much you need when you wish to serve it.
CREOLE SAUCE
Ingredients
1/2 cup finely diced bell pepper, any color
 |
| I always choose the Original |
1/4 cup finely diced onion
1/4 cup chopped green olives
1 clove garlic, crushed
2 tablespoons butter (or extra virgin olive oil if you prefer)
1 (10 3/4 ounce) can tomato sauce
1/4 cup milk
1 teaspoon ground black pepper
1/2 bay leaf crushed
1/4 teaspoon dried thyme leaves
Salt to taste
For extra spicy, add a few drops of Tabasco Sauce.
Directions
1. Saute the bell pepper, onion, olives, and garlic in the butter until they are translucent and soft.
2. Add the other ingredients to the sauteed vegetables and stir. Simmer 20 minutes on low.
3. Serve hot.
4. Store any leftover sauce in refrigerator or freeze until needed.
Why do I always choose McIlhenney Tabasco Sauce? Probably because that's what my Mom and all the othr home cooks used. The sauce is still made at Avery Island, a little dot on the map off the coast of New Iberia, Louisiana, where I lived when I was a kid.
We toured Avery Island and the factory long ago. I don't know if that is still allowed in today's world, but it was exciting and memorable to me. The air would nearly singe your eyeballs and nasal cavities.
So I choose it because it tastes better than any of the other hot sauces, and because it's rooted in tradition and memories of my Mom.
TAKEAWAY TRUTH
My mother was an amazing home chef, and I love sharing her recipes with the world.
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