Butter and spice…
This butter-based spicy Creole sauce is plenty rich with a whole lot of Southern charm. It uses a wide variety of spices off the spice rack – most of which are part of a typical Creole spice mix. So if you have a premade Creole seasoning at the ready, you could swap out the dried seasonings below for a comparable amount of seasoning (approximately three tablespoons). Note – Creole seasonings differ slightly in ingredients, so there may be a slightly different end flavor if you choose this option. Our homemade Creole seasoning recipe, for instance, includes basil and thyme in the mix.
Cayenne pepper is the spicy star here (and would also be present in a pre-made seasoning mix), but the sauce also gets a little heat from a few dashes of Tabasco sauce. Adjust both to your liking (up or down). Try this sauce with fish, particularly shrimp and catfish. Or add some delicious spice to your breakfast. This sauce is oh so tasty drizzled over scrambled eggs.
Spicy Creole Sauce
- 4 1/2 cups milk
- 1 stick salted butter
- 1/2 cup all-purpose flour
- 1/3 cup white vinegar
- 3/4 tablespoon ground oregano
- 2 teaspoons salt
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon allspice
- 1/2 teaspoon Tabasco sauce more to taste
- In a saucepan over low heat, melt the butter stirring often (so it doesn't burn).
- Add the flour and stir until the butter and flour are fully mixed.
- Turn the temperature up to medium-low, then add the milk and continue to stir until the sauce is slightly thickened.
- Add the dry spices and stir well to incorporate. Allow the spiced sauce to simmer on medium-low, stirring occasionally, for 5 minutes.
- Add the Tabasco sauce and vinegar and stir to combine. Continue to simmer the sauce on medium-low, stirring often, for an additional 5 minutes.
- Remove the sauce from the heat and allow it to sit for 2 or 3 minutes prior to serving.
Made 1/4 recipe for two. Served with Mahi mahi. Very tasty without being overwhelming.