Small Sauces: Creole

Sauté in oil 4 oz (120 g) onion, small dice; 4 oz (120 g) celery, sliced; 2 oz (60 g) green bell pepper, small dice; 1 tsp (5 mL) chopped garlic. Add 1 qt (960 mL) tomato sauce, 1 bay leaf, pinch dried thyme, and ½ tsp (2 mL) grated lemon rind. Simmer 15 minutes. Remove bay leaf and season to taste with salt, pepper, and cayenne.