Creole Food Traditions During the Holidays

Special thanks to Executive Producer Christopher Leach at WGNO - ABC. It's always exciting to share Creole traditions and family recipes that were formed by memories sitting around the Creole tables of our ancestors.

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Chef Sheri's Tips

#1

Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.

#2

The key to developing rich sauces is in mastering the art of making a Roux.

#3

Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.