SAUCE PIQUANT

Sauce Piquant

So close to Creole Sauce you might mistake them for cousins. In fact I do.

6 Tbsp. Flour
3/4 cup oil
3 large onions, minced
4 stalks celery, minced
4 cloves garlic, minced
1 (6-ounce) can tomato paste
3 green peppers, minced
3 Tbsp Worcestershire sauce
1 lemon, juice and grated zest
salt and cayenne pepper to taste
1 Tbsp prepared mustard, yellow or Creole

Brown flour in oil, slowly, stirring all the while. Add remaining ingredients; cook over low heat for 30 minutes. The more red pepper, the more "piquant" the gravy will be. To use sauce with chicken, rabbit, sqkuirrel or turtle, brown meat in oil. Remove meat and prepare sauce piquant. Return meat to sauce and continue cooking until tender. Add water, if necessary.

Makes 2 ½ cups.