PANTRYFLEX

On the jar: Sydney Creole

stove · pan sauce

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Creole Sauce

Independent adaptation of a publicly published Mashama Bailey recipe. Not affiliated with, sponsored by, or endorsed by Mashama Bailey.

Creole from a national-award-winning chef.

Ratio

Ratio by volume: Butter 30 ml, Flour 30 ml, Onion 480 ml, Green Pepper 240 ml, Celery 240 ml, Blackening Mix 15 ml, White Pepper 5 ml, Shrimp Powder 15 ml, White Wine 120 ml, Shrimp Stock 960 ml
Butter 30 mlFlour 30 mlOnion 480 mlGreen Pepper 240 mlCelery 240 mlBlackening Mix 15 ml

Ingredients

  • Butter — 30 ml
  • Flour — 30 ml
  • Onion — 480 ml
  • Green Pepper — 240 ml
  • Celery — 240 ml
  • Garlic — 9 g
  • Blackening Mix — 15 ml
  • White Pepper — 5 ml
  • Cayenne — 0.3 g
  • Pepper — 1.2 g
  • Shrimp Powder — 15 ml
  • White Wine — 120 ml
  • Shrimp Stock — 960 ml
  • Crab — 113 g
  • Salt — to taste

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

Mashama Bailey works in Port City Southern / African American at The Grey; credentials include James Beard Outstanding Chef 2022 (The Grey, Savannah); James Beard Best Chef: Southeast 2019.

Adapted from a Mashama Bailey recipe (Mashama Bailey / Garden & Gun (fish & grits, The Grey)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mashama Bailey / Garden & Gun (fish & grits, The Grey) (published as “Creole Sauce”). Full citation lives in Provenance.