Free Recipe Sen. Ellender s Basic Sauce
Recipe Type: W Recipes
Recipe Preparation: cook
Cooking Ingredients for Sen. Ellender s Basic Sauce Recipe
5 tb Fat (veg/smoked bacon)
1 tb Flour, rounded
2 lb Onions, finely chopped
3 Celery stalk, chop fine
1 Bell pepper, med, chop fine
1 Lemon, grated rind and pulp
3 Garlic cloves, minced
2 Bay leaves
Salt to taste
Thyme, dash
Tabasco, dash
Worcestershire, few dashes
Season-All, few dashes
Sen. Ellender s Basic Sauce Preparation
To the hot fat add flour, stirring constantly, to make a scorchy-tasting roux. Add onions; fry slowly until thoroughly browned and reduced to pulp. Add rest of ingredients at one time and continue to cook slowly for at least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If thicker sauce is desired, make the roux with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen. Ellender”s shrimp creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo. Suggestions: Make lots of sauce and freeze individual use portions. Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date: 10/03/71 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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