Friday, April 10, 2009
Hot Granny Sauce
Hot Granny Sauce is one of my favorite toppings. I love it on baked potatoes but if you enjoy spicy hot flavors and mushrooms, it would go well with anything. I originally found this sauce in Paul Prudhomme's Louisiana Tastes cookbook in a recipe for Slow Seared Rib Eye with Hot Granny Sauce. It was delicious with rib eye but through the years, it's become a go-to sauce for our family. Sauteed mushrooms, onions, jalapeno peppers and scallions combined with a handful of Cajun spices. It only takes a few minutes to throw together but add a big punch of flavor to any meal.
Hot Granny Sauce
Recipe from Paul Prudhomme's Louisiana Tastes
HOT GRANNY SAUCE
8 tablespoons unsalted butter
1 cup onion -- chopped
1/2 cup jalapeno -- finely chopped
2 cups sliced mushrooms
1/4 cup green onion -- finely chopped
1 tablespoon Worcestershire sauce
1/4 cup beef stock
2 3/4 teaspoons salt
2 1/2 teaspoons paprika
1 3/4 teaspoons garlic powder
1 3/4 teaspoons onion powder
1 1/4 teaspoons dry mustard
1 1/4 teaspoons black pepper
1 1/4 teaspoons ground dried New Mexico chile peppers
1 teaspoon white pepper
1/2 teaspoon ginger -- ground
1. Combine the seasoning mix ingredients in a small bowl.
2. Make the sauce: Melt the butter in a 12-inch nonstick skillet over high heat. As soon as the butter melts and begins to sizzle, add the onions, jalapenos and 2 teaspoons of the seasoning mix. Stir well and cook, stirring frequently, until the onions are slightly translucent, about 6-8 minutes. Add the mushrooms and green onions and stir well, then add the Worchestershire and the stock. Bring to a full boil, stirring constantly, and cook 1 minute.