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Title: Creole Sauce
Categories: Sauce Vegetable
Yield: 6 Servings
| 2 | tb | Butter |
| 1 | md | Green Bell Pepper, Seeded And Thinly |
| Sliced | ||
| 1 | md | Onion, Thinly Sliced |
| 1/2 | c | Thinly Sliced Fresh Mushrooms |
| 1 | c | Brown Stock (See Stocks) |
| 1 | Clove Garlic, Crushed | |
| 3 | lg | Tomatoes, Peeled, Seeded, And Chopped |
| Salt And Freshly Ground Pepper, To Taste | ||
| 1 | pn | Cayenne (Red) Pepper |
| 1 | tb | Chopped Fresh Thyme (Or 1/2 Tsp Dried |
| Thyme) | ||
| 2 | tb | Dry Sherry |
There is a subtle Spanish influence in anything Creole and this sauce is no exception. Not only is it perfect with all kinds of shellfish, but it will also enhance all but the most delicate fish. Spoon it over poached eggs or an omelet, or add a few cooked shrimp and pour over rice for a terrific supper dish. Prepare this sauce no more than one day in advance. Rewarm over low heat before serving.
Melt the butter in a large heavy saucepan over medium heat. Add the pepper and onion and saute until transparent, about 4 to 5 minutes. Then add the mushrooms and saute 5 minutes longer. stir in the stock, garlic, and tomatoes. Season with salt, pepper, and thyme and simmer over low heat for 20 minutes. Stir in the sherry and serve very hot.
Yield: About 1 1/2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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