Sauce: Créole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: Not set

Ingredients

- 2 tbsp (29.5735 mL) olive oil
- 1/2 cup (118.2941 mL) chopped onion
- 1/2 cup (118.2941 mL) chopped celery
- 1/2 cup (118.2941 mL) chopped green bell pepper
- 2 tbsp (29.5735 mL) minced garlic
- 2 cups (473.1765 mL) peeled, chopped Italian plum tomatoes
- 1/4 cup (59.1471 mL) chopped fresh basil
- 1 tbsp (14.7868 mL) plus 1 tsp (4.9289 mL) chopped fresh oregano
- 2 tsp (9.8578 mL) chopped fresh thyme
- 2 tsp (9.8578 mL) Emeril's Creole Seasoning
- 1 tsp (4.9289 mL) salt
- 1/2 tsp (2.4645 mL) cayenne
- 4 turns freshly ground black pepper
- 2 tsp (9.8578 mL) Worcestershire sauce
- 3 cups (709.7647 mL) chicken stock
- 1/2 cup (118.2941 mL) chopped green onions
- 8 tbsp (118.2941 mL) unsalted butter, room temperature

Instructions

1. Heat oil on high. Cook onion, celery, bell pepper and garlic until softened, 3-4 minutes.
2. Add tomatoes, basil, oregano, thyme, Creole seasoning, salt, cayenne and black pepper; cook one minute.
3. Add Worcestershire and stock; boil. Add green onions and reduce on high until sauce-thick, 12-20 minutes.
4. Off heat, swirl in butter. Serve immediately.

Measurement note: Metric volumes are calculated, rounded equivalents of the original US volumes. Solid ingredients remain volume measures; no density-derived weights or batch scaling.

Yield: 2 1/2 cups (591.4706 mL); source servings unspecified

Source: Adapted from Emeril Lagasse, Emeril's New New Orleans Cooking, Emerils.com.
https://www.emerils.com/123705/creole-sauce