Condiments and Sauces

  • 2 tablespoons finely chopped onion or shallots
  • ​1 garlic clove, minced
  • ​2 tablespoons Creole mustard
  • ​1 tablespoon apple cider vinegar
  • ​1 teaspoon sweet Hungarian paprika
  • ​1/2 teaspoon cayenne
  • ​juice of 1 medium lemon (about 3 tablespoons)
  • ​1 tablespoon prepared horseradish
  • salt and pepper
  • 1 cup olive oil
  • ​1/4 cup finely chopped celery heart
  • 2 tablespoons chopped fresh parsley
  • ​2 tablespoons finely chopped scallion

Remoulade Sauce

 

Click image to enlarge.

 

This gravy is flavorful, aromatic and hearty enough to be eaten with rice as a delicious stew.

 

  • 1 cup vegetable oil
  • 1 cup all purpose flour
  • 1 Cornish hen, cut in eight pieces
  • Necks and gizzards of 9 Cornish hens, cleaned and chopped
  • 1 quart water
  • 2 tablespoons Kitchen Bouquet
  • One 8-ounce can of mushroom stems and pieces, do not drain
  • One large onion, finely chopped
  • 2 tablespoons garlic, minced
  • 2 tablespoons dried parsley
  • 2 tablespoons Creole seasoning-spice mix
  • 1 tablespoon black pepper
  • Salt and Cayenne pepper to taste

Optional:

Fluffy cooked white rice

 

 

Caption -Celestine Dunbar's Poultry Gravy

Celestine Dunbar's Poultry Gravy 

 

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