Creole Marmalade Sauce Recipes

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CREOLE SAUCE



Creole Sauce image

Provided by Food Network

Categories     condiment

Time 25m

Yield 4 servings, plus leftovers!

Number Of Ingredients 12

1 stick (1/2 cup) salted butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 tablespoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup plus 2 teaspoons white vinegar

Steps:

  • Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.

CREOLE MARMALADE SAUCE



Creole Marmalade Sauce image

This is a glaze that goes well on pork or chicken. It also serves as a dipping sauce for pork, chicken, or seafood.

Provided by lwilliams001

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 5

1 cup orange marmalade
2 tablespoons Dijon mustard (such as Grey Poupon®)
1 tablespoon horseradish sauce
1 teaspoon hot pepper sauce (such as Tabasco®)
salt to taste

Steps:

  • Mix marmalade, mustard, horseradish sauce, hot sauce, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 27.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 137.4 mg, Sugar 24.2 g

CREOLE MARMALADE SAUCE



Creole Marmalade Sauce image

This is a glaze that goes well on pork or chicken. It also serves as a dipping sauce for pork, chicken, or seafood.

Provided by lwilliams001

Categories     Sauces

Time 40m

Yield 8

Number Of Ingredients 5

1 cup orange marmalade
2 tablespoons Dijon mustard (such as Grey Poupon®)
1 tablespoon horseradish sauce
1 teaspoon hot pepper sauce (such as Tabasco®)
salt to taste

Steps:

  • Mix marmalade, mustard, horseradish sauce, hot sauce, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 27.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 137.4 mg, Sugar 24.2 g

CREOLAISE SAUCE



Creolaise Sauce image

What if you seasoned hollandaise with a spicy Creole mustard? You'd get this sauce, which Marion Burros brought to The Times in 1983, part of a piece on Cajun cooking. In it, she highlighted Chez Marcelle in Broussard, where Marcelle Bienvenu served this particular sauce alongside stuffed crabs, one of the restaurant's specialties. But the sauce can stand on its own, as a stand-in for regular hollandaise. Pair it with eggs, or asparagus, for a bit more kick than the original.

Provided by Marian Burros

Categories     condiments, sauces and gravies, appetizer

Time 15m

Yield About 1 1/2 cups

Number Of Ingredients 6

About 1 1/4 cups butter
8 egg yolks
1 tablespoon water
2 tablespoons lemon juice
1/3 cup Creole-style mustard
3 dashes hot pepper sauce

Steps:

  • Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
  • Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
  • Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 0 grams, TransFat 1 gram

CREOLE SAUCE



Creole Sauce image

from southernfood.about.com - Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta.

Provided by Az B8990

Categories     Cajun

Time 25m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 cup chopped green peppers or 1/2 cup chopped red pepper
1/2 cup chopped celery
1 teaspoon creole seasoning
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground paprika
1 teaspoon Worcestershire sauce
1 dash ground black pepper
1/4 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup chicken broth

Steps:

  • Heat the butter and oil in a medium saucepan.
  • Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
  • Stir in all remaining ingredients.
  • Simmer over low heat for about 10 minutes.
  • Taste and adjust seasoning.
  • Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

Nutrition Facts : Calories 118.5, Fat 6.9, SaturatedFat 2.5, Cholesterol 7.6, Sodium 542.4, Carbohydrate 14.1, Fiber 4.2, Sugar 6, Protein 2.8

OUTBACK ORANGE MARMALADE SAUCE CLONE



Outback Orange Marmalade Sauce Clone image

This is clone of Outback Steakhouses dipping sauce they serve with their coconut shrimp. Very good stuff!

Provided by Miss Erin C.

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/2 cup orange marmalade
1/4 cup Grey Poupon mustard
1/4 cup honey
3 -4 drops Tabasco sauce

Steps:

  • Mix ingredients together and serve with Coconut Shrimp.

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