- In a skillet over medium-low heat, melt the butter until it becomes glossy and lightly foamy, ensuring it doesn’t brown. A steady, gentle heat helps the sauce stay smooth.
- Add the diced garlic and sauté for about 1 minute, stirring often. The garlic should become fragrant but not browned, which would make it taste bitter.
- Whisk in the flour until fully combined with the butter, forming a smooth paste. This mixture, known as a roux, should look slightly bubbly and pale; it will help the sauce thicken later.
- Gradually pour in the milk while whisking constantly. Adding it slowly prevents lumps and keeps the texture velvety. Continue whisking until all the milk is fully incorporated.
- Stir in the Creole seasoning, dried oregano, and smoked paprika. These spices begin blooming immediately, enhancing both flavor and aroma.
- Increase the heat to medium and cook, stirring continuously, until the sauce visibly thickens. This usually happens when it begins to lightly coat the back of a spoon.
- Add the drained diced tomatoes, if using, along with the salt. The tomatoes introduce brightness and subtle acidity that complement the richness of the sauce.
- Reduce the heat to low and let the sauce simmer gently for 10 minutes. Stir occasionally to prevent sticking and to help the flavors meld. Keep warm until ready to use.
Seafood
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