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-> [Sauces & Dressings] -> [Sen. ellender's basic sauce Recipe] |
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Sen. ellender's basic sauce
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| Artist: |
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| Categories: |
Sauces & Dressings |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 5
| tbsp | Fat (veg/smoked bacon) | | 1
| tbsp | Flour, rounded | | 2
| lbs | Onions, finely chopped | | 3
| each | Celery stalk, chop fine | | 1
| each | Bell pepper, med, chop fine | | 1
| each | Lemon, grated rind and pulp | | 3
| each | Garlic cloves, minced | | 2
| each | Bay leaves | | 1
| x | Salt to taste | | 1
| x | Thyme, dash | | 1
| x | Tabasco, dash | | 1
| x | Worcestershire, few dashes | | 1
| x | Season-All, few dashes |
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Procedures:
| 1 | To the hot fat add flour, stirring constantly, to make a scorchy-tasting roux. | | 2 | Add onions; fry slowly until thoroughly browned and reduced to pulp. | | 3 | Add rest of ingredients at one time and continue to cook slowly for at least 30-45 min. this recipe constitutes the basic sauce for gumbos, stews, jambalayas and sauce picuante. | | 4 | If thicker sauce is desired, make the roux with 2 to 4 tbsp flour instead of one. | | 5 | This sauce will be used in sen. | | 6 | Ellender"s shrimp creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo. | | 7 | Suggestions: make lots of sauce and freeze individual use portions. |
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