Sauce Piquant

Name: Sauce Piquant
Yield: 1 1/3 cups
Ingredients: 1/4 cup plus 2 tablespoons olive oil; 3 tablespoons chopped onions; 3 tablespoons chopped green bell peppers; 1 tablespoon seeded and minced jalapeno peppers; 1 tablespoon minced garlic; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh oregano; 1 cup peeled, seeded and chopped tomatoes; 3 bay leaves; Creole seasoning; Pinch of crushed red pepper; 2 cups chicken stock; Salt; Freshly ground black pepper; 1 tablespoon finely chopped parsley

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Sauce Piquant

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Level: Easy
Yield: 1 1/3 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 2.6666666666666665 servings

Calories

373

Total Fat

33

Saturated Fat

5

Carbohydrates

15

Dietary Fiber

3

Sugar

5

Protein

6

Cholesterol

5

Sodium

701

Level: Easy
Yield: 1 1/3 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 2.6666666666666665 servings

Calories

373

Total Fat

33

Saturated Fat

5

Carbohydrates

15

Dietary Fiber

3

Sugar

5

Protein

6

Cholesterol

5

Sodium

701

Ingredients

1/4 cup plus 2 tablespoons olive oil

3 tablespoons chopped onions

3 tablespoons chopped green bell peppers

1 tablespoon seeded and minced jalapeno peppers

1 tablespoon minced garlic

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

1 cup peeled, seeded and chopped tomatoes

3 bay leaves

Creole seasoning

Pinch of crushed red pepper

2 cups chicken stock

Salt

Freshly ground black pepper

1 tablespoon finely chopped parsley

Directions

Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm.