Recipe
Sauce Piquante
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons chopped onions
- 2 tablespoons chopped green onions
- 2 tablespoons chopped celery
- 2 tablespoons chopped green bell peppers
- 1 tablespoon minced seeded jalapeno peppers
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 2 bay leaves
- 1 cup peeled, seeded, and chopped Italian plum tomatoes
- 1 cup Basic Chicken Stock [2]
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 turns freshly ground black pepper
- 1 tablespoon unsalted butter
Directions
Heat the oil with the onions and green onions, celery, bell peppers, jalapenos, and garlic in a medium saucepan over high heat. Add the basil, thyme, oregano, and bay leaves and saute for 2 minutes
Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook over high heat for 2 minutes, then reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. Serve immediately, or prepare without the butter and store, refrigerated, in an airtight container for up to 2 days. Before serving, reheat over low heat until the sauce is at a simmer, stir in the butter, and proceed.
Recipe Details
- Source: Emeril's New New Orleans Cooking [5]
- Dish Type: Sauces [6]
- Cuisine: Cajun/Creole [7]
- Cooking Method: Braising [8]
- Occasion: Any [9]
- Effort Level: Simple [10]
Reviews