Provençal Sauce (Sauce Provençale) is a sauce specific to the Provence region of French cuisine. Provence is a region located in southeastern France and is known for its Mediterranean climate, rich agricultural products, and characteristic spices.
This sauce is one of the key components of Provencal cuisine and is traditionally prepared with local ingredients. It incorporates ingredients such as tomatoes, onions, garlic, olives, fresh herbs, and spices, which are associated with the region’s agricultural production. Provençal Sauce is used to add a rich flavor and aroma to dishes.
Traditionally, Provençal Sauce is served with fish, seafood, vegetables, and white meat. It is also used to enhance the flavors of various dishes such as omelets, pasta, and casseroles.
Ingredients
- 3 tablespoons vegetable oil
- 4 tablespoons finely diced onion (brunoise)
- 1/4 tablespoon tomato paste
- 4 large tomatoes (concassé or pureed)
- 1 clove garlic (minced)
- 1/4 teaspoon freshly ground black pepper
- 150 ml (3/4 cup) white wine (optional)
- 250 ml (1 cup) beef broth
- 1/4 tablespoon finely chopped parsley
- 1.5 tablespoons mushrooms (optional, finely diced or sautéed)
- 2 black olives (optional, finely diced)
Instructions
- Add oil to a saucepan or skillet and heat over medium heat. Then add the diced onions and sauté until lightly golden.
- Add the tomato paste and sauté for a few minutes. Then add the tomatoes.
- Add one-third of the wine and the minced garlic.
- Add black pepper and salt, and stir to boil for 2-3 minutes over high heat.
- Add the remaining wine and beef broth, stirring, and simmer for about 15 minutes.
- Add the finely chopped parsley, optionally sautéed mushrooms, and olives. Stir again and use immediately.
This sauce can be used with fish, eggs, small meat pieces, and veal in your preparations.