Sauce Piquante
Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans cuisine sauce made by sauteeing vegetables in butter and olive oil. It is used in the American south. It is made with tomatoes, the Cajun holy trinity , garlic, seasonings, and herbs. Stock (usually chicken) is also used, and it is seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.
Source: Wikipedia
Recipes
Alligator Sauce Piquant - Louisiana Cookin'
Alligator Sauce Piquant is a hearty, rustic dish, and Cajuns typically have access to alligator and frog legs. Alligator meat and big bullfrogs work great in a sauce piquant, because the longer you cook it, the more concentrated the flavors get, and the...
Andouille and Bell Pepper Sauce Piquante - Louisiana Cookin'
Fresh bell peppers, spicy andouille sausage, and fire-roasted tomatoes make this Sauce Piquante explode with flavor. Andouille and Bell Pepper Sauce Piquante Serves: 4-5 servings Ingredients ½ cup unsalted butter ¾ cup all-purpose flour 1 cup diced sweet...
Sauce piquante aux câpres - Recettes - Elle à Table
Découvrez la préparation de la recette "Sauce piquante aux câpres". Épluchez l'oignon et hachez-le menu. Dans une casserole, faites chauffer l'huile d'olive et faites-y fondre l'oignon. Saupoudrez de farine. Mélangez avec la cuillère en bois. Versez par...