Impressive Creole Dipping Sauce Recipes
CREOLE SAUCE
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings, plus leftovers!
Number Of Ingredients 12
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.
IMPRESSIVE CREOLE DIPPING SAUCE
Use this sauce to dip in bits of fish, steamed or sauteed shrimp, or crawfish. As an appetizer, use it as a dip for raw veggies. Great with French fries or fresh bread too. Fantastic!
Provided by Miss Annie
Categories Sauces
Time 1h
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix Creole mustard with the mayonnaise to taste.
- Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
- Refrigerate for about 1 hour.
Nutrition Facts : Calories 58.9, Fat 3.4, SaturatedFat 0.2, Sodium 941.3, Carbohydrate 5.5, Fiber 2.8, Sugar 1.1, Protein 3.7
CREAMY CHUTNEY DIPPING SAUCE
This sauce is great for dipping with my Recipe #245645 or raw veggies and it's quick and easy to prepare. It will keep in the refrigerator up to two weeks.
Provided by GREG IN SAN DIEGO
Categories < 15 Mins
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Chill.
- Serve.
Nutrition Facts : Calories 123.3, Fat 10.2, SaturatedFat 1.7, Cholesterol 9, Sodium 262.7, Carbohydrate 8, Fiber 0.3, Sugar 2.4, Protein 0.7
BASIC CREOLE SAUCE
I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.
Provided by NancySacTown
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 24
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g
CREOLE MARMALADE SAUCE
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
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
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
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
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