← Back to Search Results
Caribbean, Creole
Creole Sauce

Comments: 0
 

Recipe

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.

Yield: Makes About 1 cup

Ingredients

  • 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

Directions

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
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and 1/8 teaspoon of added salt.

45kcal (2%)
3mg (0%)
6mg (10%)
5mcg RAE (0%)
34mg
2mg
0g
0g
0g
1g
0mg (0%)
19mg (1%)
0g (2%)
5g (7%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
a-new-way-to-cook A New Way to Cook
by Sally Schneider
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
food-to-live-by Food to Live By
by Myra Goodman
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
mom-a-licious Mom-a-Licious
by Domenica Catelli
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
american-masala American Masala
by Suvir Saran
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?