Gravy Creole Sauce – A Detailed recipe cooking. 
Time: В рецептахvolumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. olive oil
- 10-15 chopped garlic cloves
- 3 bay leaves
- 1 tbsp. chopped onion
- 3 tbsp. chicken broth
- 3 tbsp. canned tomato sauce
- 200 gr. tomato paste
- 1-2 tbsp. l finely chopped fresh garlic
- 2 tsp salt
- 1-2 tsp cayenne pepper
- 1 tbsp. l finely chopped basil
- 1 tbsp. l finely chopped thyme
- 0.5 tsp black pepper
- 0.5 tsp white pepper
Recipes with similar ingredients: tomato paste, tomato sauce, onions, garlic, bay leaf, ground cayenne pepper, basil, thyme
Recipe preparation:
- Fold olive oil, chopped garlic cloves, laurel leaf and a pinch of salt in a 2 liter pan. Sauté the garlic on both sides over medium heat, 2-3 minutes, stirring often. Pull out garlic. Add the onions to the pan and fry over low heat, until the edges of the onion darken, 6-8 minutes, stirring often. Need to, so that the onion is caramelized and not burnt.
- Add the tomato paste and mix to make the onions completely topped with sauce. Cook the onion paste until the color of the mixture is slightly darkens to brownish red. Add the remaining bay leaves and all other ingredients. Bring to a boil, reduce the heat, so as to maintain a very light boil, and cook for about an hour, stirring occasionally. Remove bay leaf before serving.
