Recipes > Sauces & Spreads > Creole Sauce

Creole Sauce


  • 1 cup of stewed tomatoes
  • 3 onions
  • 1 green pepper, chopped fine
  • 2 tablespoons of cornstarch
  • 1 teaspoon of salt
  • 1 teaspoon of paprika
  • 1/4 teaspoon of mustard


Place tomatoes, onions, and green pepper in a saucepan and cook slowly until the onion and pepper are soft. Rub through a fine sieve and then add cornstarch dissolved in 1/2 cup of water, salt, paprika, and mustard. Bring to a boil and cook slowly for ten minutes and then serve.


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Mrs. Wilson's Cook Book (1920).

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