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Caribbean, Creole
Creole Sauce Default

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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


  • 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

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%)
0mg (0%)
19mg (1%)
0g (2%)
5g (7%)
0mg (0%)

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