Comments on: A Variety Of Uses For Creole Sauce http://www.nolacuisine.com/2005/07/26/uses-for-creole-sauce/ Celebrating the Food and Drink of New Orleans Louisiana! Thu, 02 Feb 2012 16:40:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Nola Cuisine » Blog Archive » Crawfish & Tasso Jambalaya http://www.nolacuisine.com/2005/07/26/uses-for-creole-sauce/comment-page-1/#comment-112244 Nola Cuisine » Blog Archive » Crawfish & Tasso Jambalaya Sun, 03 May 2009 15:47:40 +0000 http://www.nolacuisine.com/2005/07/26/a-variety-of-uses-for-creole-sauce/#comment-112244 [...] which is my absolute favorite sauce in the wide world, it’s so versatile. Read my post on Uses for Creole Sauce. This was truly one of the tastiest Jambalayas that I’ve made, or had for that [...] [...] which is my absolute favorite sauce in the wide world, it’s so versatile. Read my post on Uses for Creole Sauce. This was truly one of the tastiest Jambalayas that I’ve made, or had for that [...]

]]> By: Jon http://www.nolacuisine.com/2005/07/26/uses-for-creole-sauce/comment-page-1/#comment-51778 Jon Thu, 20 Sep 2007 15:51:21 +0000 http://www.nolacuisine.com/2005/07/26/a-variety-of-uses-for-creole-sauce/#comment-51778 at the end of the creole sauce, you say, 3 green onions thinly sliced. do you mean just the white parts or the whole green onion? Also, what should the consistancy of the Dark Roux be? I made some last night, and the color was fantastic. it was a nice milk chocolate brown. However, the consistancy was a little more thin that I thought maybe it should be. it had some consistancy, but I thought it was suppose to be really, really thick. Thanks, Jon at the end of the creole sauce, you say, 3 green onions thinly sliced. do you mean just the white parts or the whole green onion?

Also, what should the consistancy of the Dark Roux be? I made some last night, and the color was fantastic. it was a nice milk chocolate brown. However, the consistancy was a little more thin that I thought maybe it should be. it had some consistancy, but I thought it was suppose to be really, really thick.

Thanks,
Jon

]]> By: Carolyn http://www.nolacuisine.com/2005/07/26/uses-for-creole-sauce/comment-page-1/#comment-13637 Carolyn Sat, 20 Jan 2007 02:30:59 +0000 http://www.nolacuisine.com/2005/07/26/a-variety-of-uses-for-creole-sauce/#comment-13637 How do you make creole mustard aioli? How do you make creole mustard aioli?

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