Creole Sauce Recipe

Name: Creole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (1/2 cup) salted butter; 1/2 cup all-purpose flour; 4 1/2 cups whole milk; 2 teaspoons salt; 1 1/4 teaspoons paprika; 3/4 teaspoon garlic powder; 3/4 teaspoon onion powder; 3/4 tablespoon dried oregano; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/3 cup plus 2 teaspoons white vinegar

Servings: persons

1 stick (1/2 cup) salted butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 tablespoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup plus 2 teaspoons white vinegar

1
Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot.
2
Stir in the flour, incorporating it into the butter thoroughly until smooth.
3
Slowly add the milk, stirring constantly.
4
Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency.
5
Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves.
6
Cook for 5 minutes.
7
Whisk in the vinegar, adding slowly.
8
Cook for another 5 minutes, whisking often.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stick (1/2 cup) salted butter, 1/2 cup all-purpose flour, 4 1/2 cups whole milk, 2 teaspoons salt, and more.

Yes, Creole Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Sauce

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