Emeril's Creole Tomato Glaze

Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.

GMA Recipes
Servings:4
Difficulty: Easy
Cook Time: min

In June 2008, Emeril Lagasse called upon Steve D'Angelo to lead the kitchen at Emeril's Gulf Coast Fish House as chef de cuisine.

D'Angelo holds a deep appreciation for the bounty of the gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.

Ingredients

  • 1 cup sugar
  • 1/3 cup hot sauce
  • 1/4 cup cider vinegar
  • 1 tablespoon Creole mustard
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon celery salt
  • 1 teaspoon powdered bay leaves
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon coriander, dried
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • Cooking Directions

    Combine all ingredients in medium saucepan and cook until sugar is dissolved or 220°F, about 5 minutes. Strain. Season to taste with salt and freshly ground black pepper.

    Yield: about 1 cup

    *Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.

    Recipe Summary

    Main Ingredients: vinegar, tomato paste, sugar

    Course: Dip, Sauces and marinades


     
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