Guest Author - Sandie Jarrett
My mother used to braise round steak in a sauce similar to this classic Grillades à la Creole Sauce. Who knew that it had such a fancy name? This sauce can be used to create many different dishes but is superior as a braising liquid for pounded and seared round steak or as a sauce on grilled meats, chicken, and shrimp.
As a basic cooking sauce, it is also delicious tossed with cooked linguine and topped with fresh grated Parmesan cheese. Add a handful of sliced sautéed mushrooms to a cup of sauce and ladle over a Spanish omelet. Add a ladle full to homemade vegetable soup or stew for a richer flavor.
Freeze any leftover sauce (or make a double batch to use now and later) in freezer bags or containers for up to 3 months. Thaw in the refrigerator or microwave before using.
Makes about 5 cups
6 tablespoons olive oil
1 large onion, chopped
2 bell peppers, chopped
3 cloves garlic, minced
3 tablespoons parsley, chopped
1 bay leaf
4 cups tomato purée
2 teaspoons sugar
Sea salt and pepper to taste
Heat oil in a saucepan over medium heat. Add onion and green peppers and sauté until soft. Add garlic, parsley, and bay leaf, cooking a few minutes more. Add tomato purée, and then stir in the sugar. Cook for a few minutes, and then add sea salt and pepper to taste.
How to serve
As an accompaniment grilled meats or seafood, ladle over the cooked entrée and serve with cooked white rice. Additional Creole Sauce can be spooned over the rice, if you wish.
As a braising liquid, serve meat and sauce together with cooked white rice.
If you have an abundance of fresh tomatoes, simply peel and seed them, give them a quick rough chop, and then purée in a blender or food processor. Add salt to bring out the flavor, and then add to your Creole Sauce. Increase cooking time by about 10 minutes.
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings directly from The Posh Gourmet