Sauces and Gravies _________________________
Here is a sauce that you will see on resteraunt menu's all over New Orleans. It is wonderful served with seafood or fish. Make sure to prepare this a day ahead for the best flavor.
INGREDIENTS
1 medium onion
1 bunch of green onions
1 stalk of celery
2 cloves of garlic
1/4 cup fresh parsley
1 tablespoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/2 cup creole mustard
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
4 shakes of Tabasco
3/4 cup vegetable oil
Combine all ingredients, except for the oil in a food processor. Turn it on, and slowly dribble the oil in. Mix until blended and creamy. Store in an air tight container, in the refrigerator.
CrazyA sent me this sauce recipe. Enjoy!
(excellent with roast beef)
24 tomatoes
1 head celery (medium)
2 green peppers
1 red hot pepper
6 onions (medium)
1 pint vinegar
4 cups white sugar
2 tablespoons pickling spice (tie in cheesecloth)
3 tablespoons salt
Chop celery, all peppers and onions fairly fine. Core and peel tomatoes and chop into kettle with other vegetables. Add sugar, vinegar and salt and pickling spice (in cheesecloth bag). Cook slowly (low to medium-low heat) for 1 1/2 - 2 hours with pickling spice. Remove spice bag and cook another 1 1/2 hours approx.. (until thick and liquid does not come to the top between stirrings. Stir frequently - especially near end of cook time. Seal in sterilized jars.
Note: If you don't have pickling spice, 2 tsp. of cinnamon, 1 tsp. of cloves and 1/4 tsp. cayenne pepper can be substituted.
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