Creole Sauce

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Crole sauce can be served over beef or lamb croquettes or other unseasoned meatballs.

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Ingredients [?]

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  • add   1/2 cup cider vinegar
  • add   1/2 cup sugar
  • add   1 teaspoon salt
  • add   1 1/2 cups celery
  • add   1/2 cup onions
  • add   1 can tomato paste
  • add   2 cups water
  • add   1 pinch oregano


  1. Place all ingredients into a sauce pan and bring the mixture to a boil.
  2. Reduce the heat to simmer, cover and cook for 2 hours.
  3. At the end of the cooking time, check the sauce for thickness.
  4. If the sauce is thin, thicken it with 1/4 cup cornstarch dissolved in cup of water.