Sauce Créole

Créole Sauce

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This sauce is used for lobsters and crayfish, and any plainly cooked fish.


  • ¼ pint tomato purée
  • 1 fresh hot green pepper, seeded and chopped
  • 1 medium onion, fine


Combine all the ingredients, stirring to mix well. Serve at once, or refrigerate until ready to use. The sauce will keep for about a week refrigerated.