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]
^"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.
Creolesauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans...
well with red wine demi-glace–based sauces. A bordelaise sauce in traditional New Orleans-style Louisiana Creole cuisine is different from the French...
white rice. In Louisiana Creole cuisine, there is a tomato sauce known as a Creolesauce. It is similar to Italian tomato sauce, but features more Louisiana...
as a glaze or dipping sauce, as well. It is also the key ingredient found in New Orleans-style or Creole-style remoulade sauce. Neal, Bill (2009-10-15)...
offered as a fry sauce as well. In Louisiana Creole cuisine, remoulade tends to have a tannish or pink tint due to the use of Creole mustard, small amounts...
Shrimp creole is a dish of Louisiana Creole origin (French, Spanish, and African heritage), consisting of cooked shrimp in a mixture of whole or diced...
mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites...
chicken broth. Mofongo relleno is topped with creolesauce rather than served with chicken broth. Creolesauce may contain stewed beef, chicken or seafood;...
recipes call for a meat or vegetable salsa criolla" (related to American Creolesauce) poured atop the hot sphere. In the trendier "mofongo relleno", typical...
in a rougaille sauce. Firstly, a tomato-based sauce called rougaille is prepared. This is a Creolesauce. Prawns are added to the sauce and cooked only...
Like French food, it sometimes makes use of rich sauces and complex preparation techniques. Creole dishes often include onions, bell peppers, celery...
covered in Creole/Cajun spice blends, such as REX, Zatarain's, Louisiana Fish Fry, or Tony Chachere's. Also, cocktail sauce, mayonnaise, and hot sauce are sometimes...
Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants...
rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish. The original sauce may...
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The...
cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine that originates from a blend of several culinary styles that populated...
Red gravy may refer to: Red-eye gravy Creolesauce An Italian-American term for a tomato sauce This disambiguation page lists articles associated with...
supplements, nor items standard to most UGRs such as regular coffee and hot sauce. A variety of contractors are involved in the production, management, and...
United States portal Trappey's Hot Sauce: also from New Iberia List of condiments List of hot sauces Louisiana Creole cuisine "Some of the most authentic...
The Sierra Leone Creole people (Krio: Krio pipul) are an ethnic group of Sierra Leone. The Sierra Leone Creole people are descendants of freed African-American...
used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Roux may be made with any edible...
for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically...
Creole mustard to the Hollandaise and a topping of crayfish. Eggs Woodhouse – includes two eggs and artichoke hearts, creamed spinach, bechamel sauce...
base for a wide variety of dishes, including stocks, soups, stews, and sauces. When the mirepoix is not precooked, the constituent vegetables may be cut...
Epis (/ˈɛpiːs/, Haitian Creole: epis) is a blend of peppers, garlic, and herbs that is used as a flavor base for many foods in Haitian cuisine. Some refer...
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