Best 7 Sauce Proven Cale Recipes
**Sauce Provençale: A Flavorful Addition to Your Culinary Arsenal**
Sauce Provençale, a vibrant and flavorful sauce originating from the sun-kissed region of Provence, France, is a versatile culinary creation that adds a burst of Provençal sunshine to any dish. This delectable sauce, characterized by its vibrant orange hue and aromatic blend of fresh herbs, garlic, and tomatoes, is a staple in Provençal cuisine and has gained worldwide recognition for its ability to elevate the simplest of dishes into culinary masterpieces.
From the classic Sauce Provençale, a delightful combination of tomatoes, bell peppers, onions, garlic, and herbs, to the vibrant Pistou Provençal, a vibrant green sauce made with fresh basil, garlic, olive oil, and pine nuts, this collection of recipes offers a diverse range of Provençal sauces to suit every palate and culinary adventure.
RECIPE: TOMATE PROVENçALE SAUCE
An easy French espagnole sauce that you can indulge in.
Provided by Nassie
Categories Side dishes
Time 30m
Number Of Ingredients 11
Steps:
- Peel the garlic and crush in a mortar and pestle.
- Chop the tomatoes into small pieces.
- Melt the butter in a saucepan at low heat.
- Sauté the garlic (and onions) in the saucepan until they turn lightly translucent.
- Add the tomatoes, herbs, and olive oil into the saucepan and cook for around 10 minutes at medium temperature.
- Add the optional heavy cream and stir in. Let cook for another 10 minutes.
- Season to your liking with salt and pepper and whisk until it is well blended.
- Serve while warm.
Nutrition Facts : Calories 223 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 786 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SAUCE PROVENçAL
Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.
Provided by More Than Gourmet
Categories Dress Up the Ordinary
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a saucepan over medium heat. Add the shallots, garlic and Herbes de Provence to the pan and sauté for 1 to 2 minutes or until the shallots are translucent.
- Add the wine, bring the mixture to a boil, and cook until the wine is reduced to 2 tablespoons.
- Add the Jus de Poulet Lié Gold®and water and whisk until the Jus de Poulet Lié Gold® is dissolved. Bring the mixture to simmer and add the tomatoes, chervil, and parsley. Simmer for 1-2 minutes and season with salt and pepper to taste.
Nutrition Facts : ServingSize 4-6
PROVENçALE SAUCE
/135311955-56a20eea3df78cf772717dcf.jpg)
Provençale sauce is a fragrant tomato sauce made with sautéed onions, garlic, capers, olives, and herbes de Provence.
Provided by Danilo Alfaro
Categories Sauce
Time 30m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- In a heavy-bottomed saucepan, sauté onions until they're translucent, about 5 minutes.
- Add tomato concassé, garlic, and herbes de Provence. Continue to sauté until tomatoes are soft, about 10 minutes.
- Add tomato sauce, capers, and olives; and bring to a simmer and reduce for about 10 minutes.
- Season with salt and pepper, and serve right away.
Nutrition Facts : Calories 26 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 378 mg, Sugar 3 g, Fat 0 g, ServingSize 16 servings (2 oz each; 1 quart), UnsaturatedFat 0 g
MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
Provided by Denis Blais
Categories Garlic Herb Shellfish Tomato Appetizer Dinner Seafood Mussel Fall Winter Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 1-2
Number Of Ingredients 13
Steps:
- To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
- Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
- Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
- Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
- Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)
A simple tomato sauce using mainly fresh ingredients. Comes from Sundays at the Moosewood Restaurant. Its uses are endless!
Provided by magpie diner
Categories Sauces
Time 55m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.
- Add in the garlic and bay leaves, let that saute about 5 minutes more.
- Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.
- When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.
- Remove the bay leaves and your sauce is ready!
Nutrition Facts : Calories 173.7, Fat 14.8, SaturatedFat 2, Sodium 59.9, Carbohydrate 10.4, Fiber 2.6, Sugar 6, Protein 2
SAUCE PROVEN, CALE
Provided by Craig Claiborne And Pierre Franey
Categories condiments, dips and spreads
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat the oil in a small skillet and add the onions, green pepper and garlic. Cook, stirring often, about two minutes.
- Add the tomatoes, thyme, bay leaf, salt and pepper to taste. Cook, stirring, about one minute. Cover closely and cook about five minutes. Uncover and cook until most of the tomato sauce is thickened, about one minute or less.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 315 milligrams, Sugar 4 grams
QUICK EASY PROVENCAL SAUCE
this quick and easy provencal sauce can be used as a base for other sauces or just with pasta as a main meal!
Provided by jackloverlover
Time 35m
Yield Makes Batches
Number Of Ingredients 5
Steps:
- finely chop the garlic, and slice the onions. Add to a pan and sweat.
- Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
- For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce
Tips:
- Choose ripe tomatoes: Use ripe, red tomatoes for the best flavor. Avoid tomatoes that are green or have blemishes.
- Roast the tomatoes: Roasting the tomatoes intensifies their flavor and gives the sauce a slightly smoky taste. You can roast the tomatoes in the oven or on the stovetop.
- Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, add a lot of flavor to the sauce. If you don't have fresh herbs, you can use dried herbs, but use about half the amount.
- Don't overcook the sauce: The sauce should be simmered for only 30 minutes or so, or until it has thickened slightly. Overcooking the sauce will make it lose its flavor.
- Season to taste: Taste the sauce before serving and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.
Conclusion:
Sauce Provençale is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for pasta, chicken, fish, or vegetables. The sauce is also a good way to use up ripe tomatoes. With its fresh, flavorful ingredients, Sauce Provençale is sure to be a hit at your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
