Creole sauces are served throughout the French Caribbean, and every cook has his or her own version. It can be as simple as a sort of vinaigrette, pepped up with lime juice and Scotch bonnet chiles, as complex as a long-simmered tomato sauce perfumed with fresh thyme and whole allspice. Pipiri Palace’s Creole Sauce takes the simple approach, to emphasize the fresh flavor of grilled pork, without a lot of spices or sweeteners.
Total Timeunder 15 minutes
Taste and Texturegarlicky, light, savory, sharp, spiced, tangy, tart
Type of Dishbarbecue sauce, sauces
- 1 clove garlic, minced
- 1 scallion, white part only, finely chopped
- Coarse salt (kosher or sea)
- 2 tablespoons chopped fresh chives or scallion greens
- 1 ripe tomato, seeded and finely diced
- 1 piece (½ inch) Scotch bonnet chile, seeded and minced
- 3 tablespoons fresh lime juice, or more to taste
- 1/3 cup vegetable oil
- Freshly ground black pepper
Place the garlic, scallion, and ½ teaspoon of salt in a nonreactive mixing bowl and mash well with the back of a wooden spoon. Add the chives, tomato, Scotch bonnet, and lime juice and whisk to mix. Whisk in the oil in a thin stream; the sauce should thicken slightly. Taste for seasoning, adding pepper and additional salt and/or lime juice as necessary.
2006 Steven Raichlen