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! Sat, 17 May 2008 04:07:21 +0000 http://wordpress.org/?v=2.3.3 By: Jon http://www.nolacuisine.com/2005/07/26/uses-for-creole-sauce/#comment-51778 Jon Thu, 20 Sep 2007 15:51:21 +0000 http://www.nolacuisine.com/2005/07/26/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-13637 Carolyn Sat, 20 Jan 2007 02:30:59 +0000 http://www.nolacuisine.com/2005/07/26/uses-for-creole-sauce/#comment-13637 How do you make creole mustard aioli? How do you make creole mustard aioli?

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