Description
A rich and flavorful Creole Cream Sauce that combines buttery roux with aromatic Creole seasoning, smoked paprika, and fresh lime juice, balanced by diced tomatoes for a tangy finish. Perfect as a complement to seafood, chicken, or vegetables, this creamy sauce adds a Southern-inspired zest to any dish.
Ingredients
Scale
Sauce Base
- 2 Tablespoons butter (salted or unsalted)
- 1 clove garlic (diced)
- 4 Tablespoons all purpose flour
- 2 cups whole milk
Seasonings & Flavorings
- 2 teaspoons Creole Seasoning
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 cup canned diced tomatoes (drained lightly)
- 1 Tablespoon lime juice (juice of about 1/2 lime)
- ½ teaspoon salt (or to taste)
Instructions
- Melt Butter: Melt butter in a skillet over medium-low heat until fully melted and beginning to bubble slightly.
- Sauté Garlic: Add diced garlic and cook, stirring constantly, for about 1 minute until fragrant but not browned.
- Add Flour: Sprinkle in the all-purpose flour and whisk continuously to blend it with the butter and garlic, creating a smooth roux base.
- Incorporate Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps and to create a creamy, smooth sauce base.
- Season Sauce: Stir in Creole seasoning, dried oregano, and smoked paprika to infuse the sauce with robust flavors.
- Thicken Sauce: Increase heat to medium and continue cooking the sauce, stirring constantly, until it thickens to a creamy consistency.
- Add Tomatoes and Salt: Mix in the drained diced tomatoes and salt, then reduce heat to a simmer for 10 minutes, stirring occasionally to allow flavors to meld.
- Finish with Lime Juice: Remove the sauce from heat and stir in fresh lime juice just before serving to brighten the flavors and add a subtle tang.
Notes
- Use either salted or unsalted butter, but adjust added salt accordingly.
- For extra heat, add a pinch of cayenne pepper or hot sauce to the seasoning mix.
- Drain tomatoes well to avoid thinning the sauce excessively.
- This sauce pairs wonderfully with grilled or fried seafood, chicken dishes, or steamed vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Creole
Keywords: Creole cream sauce, roux sauce, Cajun sauce, creamy tomato sauce, easy creole recipes
