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Creole Sauce Recipe
A rustic sauce, that's easy to make. It's good served warm or at room temperature and is ideal for barbecues, when it can be served with simply grilled food, or as a dipping sauce.
- Suitable for Vegetarians
- Suitable for Vegans
For 280ml/ ½ pint:
4 tablespoons (60ml) Vegetable Oil
2 medium or 1 big Onion, peeled and finely-chopped
2 Green Peppers, cored, seeded and finely-chopped
2 Red Peppers, cored, seeded and finely-chopped
2 medium cloves of Garlic, peeled and finely-chopped
2 x 400gr tins of Chopped Italian Tomatoes
2 teaspoons (10ml) Caster Sugar
1 rounded teaspoon (5ml) English Mustard Powder
1 rounded teaspoon (5ml) Cayenne Pepper
The Juice of 1 Lemon
A little Salt and freshly-ground Black Pepper
2 tablespoons (30ml) freshly-chopped Parsley
1. Heat the oil in a stainless steel saucepan, then add the onion and peppers and 'sweat' them over a gentle heat until they have softened without taking on too much colour - about 6 minutes.
2. Add the chopped garlic and cook slowly for a further 2 minutes.
3. Add the tomatoes, with their juices, the sugar, mustard, cayenne and lemon juice.
4. Stir well and increase the heat to bring the mixture to the boil.
5. Reduce the heat to maintain a bare simmer, then cook uncovered for 20 minutes.
6. Season with salt and pepper, remembering that you will need a little more if the sauce is to be served cold.
Stir in the chopped parsley just before serving.