Creole Beurre Rouge — Robert St. John

Ingredients

• 1 Tbl Olive Oil
• 2 Tbl Green Pepper, small dice
• 1 /4 cup Yellow Onion, small dice
• 1 Tbl Garlic, minced
• 1 /4 cup Celery, small dice
• 2 tsp Creole Seasoning (page xxx)
• 1 1/2 cup Tomatoes, medium dice
• 1 cup White Wine
• 1 cup Chicken Stock
• 2 Tbl White Vinegar
• 1 Bay Leaf
• 1 tsp Dried Oregano
• 1 Tbl Fresh Thyme, chopped
• 1 tsp Black Pepper, freshly ground
• 1 cup Unsalted Butter, cubed and kept cold until needed