Creole gravy sauce

Votes: 10

Time:

Creole gravy sauce - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups olive oil
10-15 garlic cloves, sliced lengthwise
3 bay leaves
1 cup finely chopped onion
3 cups chicken broth
3 cups canned tomato sauce
200 g tomato paste
1-2 tbsp finely chopped fresh garlic
2 teaspoons of salt
1-2 tsp cayenne pepper
1 tbsp finely chopped basil
1 tbsp finely chopped thyme
0.5 tsp black pepper
0.5 tsp white pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomato paste, tomato sauce, onions, garlic, bay leaf, ground cayenne pepper, basil, thyme

Cooking the dish according to the recipe:

Place the olive oil, chopped garlic cloves, bay leaf, and a pinch of salt in a 2-quart saucepan. Cook the garlic on both sides over medium heat for 2-3 minutes, stirring frequently. Remove the garlic. Add the onion to the pan and cook over low heat until the edges begin to brown, 6-8 minutes, stirring frequently. You want the onion to caramelize, not burn.
Add the tomato paste and stir until the onions are completely coated. Cook the paste and onions until the mixture darkens slightly to a reddish-brown. Add the remaining bay leaves and all the remaining ingredients. Bring to a boil, reduce the heat to maintain a very gentle simmer, and cook for about an hour, stirring occasionally. Remove the bay leaf before serving.

Categories:

recipe / Sauces / Gravies / American cuisine

Similar recipes