Provencal Sauce Recipes

SAUCE PROVENçAL

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.

PROVENCALE SAUCE RECIPE

Steps:

• Heat a medium sized saucepan over medium heat.
• When hot, add 2 tablespoons olive oil, then the chopped onion. Season with a little salt and pepper.
• Cook the onions for about 6 minutes until they begin to soften but don't let them brown. Be sure to stir often so they don't burn.
• Add the tomatoes, cover the pan and cook over medium heat for 10 minutes to let the tomatoes release their juices. Again, don't forget to stir to help things along.
• Add the wine and simmer the tomatoes uncovered on medium-low to medium heat for about 50 minutes or until the sauce gets thick and there is very little liquid left.
• Using a blender, food processor or food mill, whatever you have available in your kitchen, carefully puree the sauce and reserve. Clean and dry the saucepan to cook the garlic, capers and olives.
• Heat the saucepan over medium-low heat and when hot, add the ¼ cup of olive oil.
• Add the chopped garlic and saute for about 5 minutes until golden but don't let the garlic burn.
• Add the capers and chopped olives and cook for 5 more minutes.
• Transfer the cooked tomato sauce back to the saucepan and stir in the fresh herbs. Taste and adjust seasonings with salt and pepper.
• The sauce is ready to be served over chicken, fish, meat or pasta. If you don't use it all up, freeze some for a later meal. Great to have this sauce on-hand.

PROVENCAL SAUCE RECIPE

Steps:

• Heat up a saucepan over medium heat and when hot, add the olive oil, then sauté the shallots and garlic for 2 minutes until the shallots become translucent.
• Add the wine plus herbs de Provence and cook until the wine is reduced by half.
• Add the chicken based demi glace or meat based demi glace if you can't find it. You can also use chicken stock that has been reduced by half. Bring this to a boil and then lower heat to a simmer.
• Add the chopped tomatoes, chervil, parsley and some salt & white pepper. Cook for a couple more minutes, taste and adjust seasonings.
• When the sauce is thick enough to coat the back of a spoon, it is ready to serve.

PROVENCAL SAUCE RECIPE

Steps:

• Take a medium-sized saucepan and keep it over medium heat. Add some olive oil and put in some chopped onion.
• Saute the onions for about 6 minutes until they are a little tender. Do not overcook them and don't turn them brown.
• Now add the tomatoes and cook them for about 10 minutes over medium heat. Cover the pan with a lid and wait until the tomatoes release their juice. Stir them in between
• Add some wine and take off the lid; let it cook on low heat for about 50 minutes or until the sauce gets thicker.
• With the help of any blender, blend the sauce and take it off the heat. Keep the sauce aside and clean the pan.
• After your pan is clean and dry, add some olive oil and keep it over medium heat. Add garlic and saute it for about 2-3 minutes and make sure you don't burn them.
• Add the chopped olives and capers and cook for 5 minutes more.
• Pour the reserved sauce in this garlic and check whether the seasonings and salt are enough or not.
• Serve this sauce with chicken, pasta, seafood and you can also freeze it for later use.

SHRIMP PROVENCAL

Steps:

• Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
• Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

PROVENCAL OVEN-ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.
• Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.
• Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.
• Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)

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!

MUSSELS PROVENCAL

Steps:

• Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
• Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
• Serve mussels and sauce over pasta.

QUICK EASY PROVENCAL SAUCE

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

PROVENCAL SAUCE FOR DOVER SOLE

Steps:

• For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
• For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
• Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
• Add vegetable broth and season with salt and pepper. Finish with fresh herbs.

PROVENÇAL SAUCE

Steps:

• 1. Combine all ingredients in food processor and process until slightly chunky.

CHICKEN PROVENCAL

Steps:

• Preheat oven to 200 c.
• 1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
• Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
• Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
• Add the passata , peppers, stock & thyme. Season with salt & pepper.
• Pour over the chicken and bake for 45 mins or until chicken cooked through.
• Stir in olives - if used.
• Serve with salad.