Portuguese sauce (Sauce Portugaise) is a type of sauce used in French cuisine. Its history is associated with the influence of Portuguese cuisine on French cuisine. Portugal has historically embarked on explorations and established colonies in lands all over the world through maritime routes. During these explorations, the Portuguese developed a rich culinary culture with spices, tropical fruits, and other ingredients.
Portuguese sauce is commonly used in French cuisine, especially in seafood dishes, particularly fish and seafood. The sauce is made with various ingredients that provide a rich flavor profile.
Ingredients
(For 1-2 servings)
- 1 tablespoon vegetable oil
- 2 tablespoons finely diced onions (brunoise)
- 1/2 tablespoon tomato paste
- 4 medium-sized tomatoes (concasse or pureed)
- 1/2 clove of crushed garlic
- 1/4 teaspoon freshly ground black pepper
- 1 cup dark beef stock (fond de veau)
- 1/2 tablespoon finely chopped parsley
- 1/2 tablespoon cold butter (cut into small pieces)
Instructions
- Add vegetable oil to a pot or pan and heat over medium heat.
- Add the diced onions and sauté until they turn slightly pink.
- Add the tomato paste and sauté for a few minutes, stirring until its aroma is released.
- Add the diced tomatoes or tomato puree, along with the garlic, and simmer for about 10 minutes, stirring occasionally.
- Pour in the thickened beef stock (fond de veau), stir, and let it simmer for another 2-3 minutes.
- Add the freshly ground black pepper and taste for seasoning. You can also add salt if needed.
- While keeping the sauce at a simmer, add the cold butter in small pieces and stir until it melts.
- Add the finely chopped parsley and use the sauce immediately.
This Portuguese sauce can be used in fish, poultry, eggs, and various meat dishes. It can be served on top of or alongside the main dish.
Enjoy your meal!