Creole Sauce

Creole sauce

Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquante 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, garlic, seasonings, and herbs. Stock is also used, and it is seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.

Sauce

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20.

creole

Noun

1. A language formed from two or more languages which has developed from a pidgin to become a first language.
2. Alternative letter-case form of Creole (“person born in a colony”).

sauce

Noun

1. A liquid (often thickened) condiment or accompaniment to food.
2. Tomato sauce (similar to US tomato ketchup), as in.

Verb

1. To add sauce to; to season.
2. To cause to relish anything, as if with a sauce; to tickle or gratify, as the palate; to please; to stimulate.