A recipe for making creole sauce – One cup of stewed tomatoes, Three onions, One green pepper, chopped fine. Place in a saucepan and cook slowly until the onion and pepper are soft. Rub through a fine sieve and then add Two tablespoons of cornstarch dissolved in One-half cup of water, One teaspoon of salt, One teaspoon of paprika, One-fourth teaspoon of mustard. Bring to a boil and cook slowly for ten minutes and then serve.

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