Creole Sauce from The Times Cookery Book by Katie Stewart
Halve, deseed and shred the green pepper. Peel and slice the onion. Heat the butter in a saucepan and stir in the prepared green pepper and onion. Cook gently, covered with a lid for 10 minutes unt...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
- Can opener
- Mixing bowl
Ingredients
- 1 level tablespoon cornflour
- 1 (15 oz) (425 g) tin tomatoes
- salt
- freshly milled pepper
- 1 level teaspoon castor sugar
- 2 green peppers
- 2 medium onions
- 1 oz (25 g) butter
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