Creole Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped green bell peppers
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped garlic
2 cups	125g / 4.4oz	Chopped peeled seeded Italian plum tomatoe
1/4 cup	10g / 0.4oz	Chopped basil leaves
1 tablespoon	15ml	Chopped fresh oregano leaves
2 teaspoons	10ml	Chopped fresh thyme leaves
		Cayenne - to taste
2 teaspoons	10ml	Worcestershire sauce
3 cups	711ml	Chicken stock
1/2 cup	31g / 1.1oz	Chopped green onions
6 tablespoons	90ml	Butter - at room temperature

Recipe Instructions

In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD - NETWORK

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