Name: Sen. Ellender's Basic Sauce
Ingredients: 5 tb Fat (veg/smoked bacon); 1 tb Flour, rounded; 2 lb Onions, finely chopped; 3 Celery stalk, chop fine; 1 Bell pepper, med, chop fine; 1 Lemon, grated rind and pulp; 3 Garlic cloves, minced; 2 Bay leaves; Salt to taste; Thyme, dash; Tabasco, dash; Worcestershire, few dashes; Season-All, few dashes

CATEGORY	CUISINE	TAG	YIELD
	New Orleans	Wildgame, Sauces	1	Servings

INGREDIENTS

5	tb	Fat (veg/smoked bacon)
1	tb	Flour, rounded
2	lb	Onions, finely chopped
3		Celery stalk, chop fine
1		Bell pepper, med, chop fine
1		Lemon, grated rind and pulp
3		Garlic cloves, minced
2		Bay leaves
		Salt to taste
		Thyme, dash
		Tabasco, dash
		Worcestershire, few dashes
		Season-All, few dashes

INSTRUCTIONS

To the hot fat add flour, stirring constantly, to make a scorchy-tasting
roux. Add onions; fry slowly until thoroughly browned and reduced to pulp.
Add rest of ingredients at one time and continue to cook slowly for at
least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews,
jambalayas and sauce picuante. If thicker sauce is desired, make the roux
with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen.
Ellender's shrimp creole, jambalaya, chicken sauce picuante, courtbouillon
and gumbo. Suggestions: Make lots of sauce and freeze individual use
portions. Source: DIXIE magazine, New Orleans LA Oct 3 1971 Recipe date:
10/03/71
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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