Monday, 26 May 2008
DescriptionThis sauce, similar to that served at the worldrenowned Antoine's restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.
At a glance
Sauté the bell pepper and onion in the butter until soft. Add all the other ingredients, except the cornstarch, and simmer for 20 minutes. Mix the cornstarch with a little water and blend into the sauce. Cook for a few minutes more to thicken.