In a medium sauce pot, heat olive oil over medium-high heat. Sauté peppers, onion, garlic, celery, and Creole seasoning for five minutes. Add tomatoes and cook five minutes longer. Add wine and reduce by half. Add chicken stock, vinegar, bay leaf and oregano and simmer 15-20 minutes, until the sauce turns into a thick paste.
Lower the heat, and using a wire whisk, begin incorporating the butter cubes, 2-3 at a time. Stir constantly to prevent the sauce from separating. Once all butter is added, stir in the black pepper and remove from the heat.
Store in a warm place (120 degrees) until needed.
Yield: 6-8 servings