PROVENCALE SAUCE RECIPE
A French Tomato Sauce With More
Provided by G. Stephen Jones
Categories Sauces
Time 1h30m
Number Of Ingredients 10
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.
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
HERBS DE PROVENCE
This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
Provided by Mariposa
Categories World Cuisine Recipes European French
Time 5m
Yield 100
Number Of Ingredients 11
Steps:
- Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg
PROVENCAL SAUCE RECIPE
How do you like to have your seafood or chicken? With a sauce or dip or maybe both? The provencal sauce or dip can enhance the taste of any food that we eat. In this post, let's see how you can make the dip.
Provided by Yamini Rathore
Categories Dips and Sauces
Time 1h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 174 kcal, Fat 14.8 g, Sugar 6 g, Fiber 2.6 g, Carbohydrate 11 g, ServingSize 1 serving
SAUCE DE PROVENCE
This is a sauce that my friend Karen taught me how to cook. It's lovely with shrimp, chicken, or scallops, but it's critical to cook the meat separately from the sauce and them combine it at the last moment. My family will turn themselves inside out to help peel shrimp if I even mention this dish, so I'm always willing to make it. The tomatoes are important in this dish and I would never substitute canned. I don't make this if the tomatoes aren't great. If you choose not to use the Tuaca (or apple brandy), substitute with apple juice concentrate. Serve it over rice for a perfect meal.
Provided by Akikobay
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy bottomed sauce pan and saute the onions carefully until translucent.
- Add the tomatoes. (I do not peel or seed these, but you should if you prefer to add this step.) Simmer until the tomatoes have melted into the onions.
- Add the chicken stock. Add a careful pinch of cayenne, if you are using this.
- Allow to simmer until the sauce thickens. Add the sprigs of thyme. Season with salt and pepper to taste. Do not proceed to the next step until the sauce has thickened.
- In a separate frying pan, heat the oil until hot, add the meat until it is just cooked. (Do not overcook the shrimp or the scallops!).
- Mix the shrimp, scallops, or chicken in with the tomatoes and serve over perfectly cooked rice. (We always use the plain version of my Fat Rice.).
Nutrition Facts : Calories 308.4, Fat 13.7, SaturatedFat 5, Cholesterol 246.9, Sodium 331.2, Carbohydrate 12.4, Fiber 2.3, Sugar 6.2, Protein 33.5
More about "sauce de provence recipes"
16 BEST RECIPES FROM PROVENCE, FRANCE - SNIPPETS OF PARIS
From snippetsofparis.com
HOW TO USE HERBES DE PROVENCE | BONJOUR PARIS
From bonjourparis.com
PROVENCAL PASTA SAUCE | MCCORMICK
From mccormick.com
10 BEST FRENCH PROVENCAL RECIPES | YUMMLY
From yummly.com
TRADITIONAL PROVENCE RECIPES | AVIGNON ET PROVENCE
From avignon-et-provence.com
COOKING WITH HERBES DE PROVENCE: THE DOS AND DON’TS
From spiceography.com
JULIA CHILD'S CHICKEN WITH HERBES DE PROVENCE
From littleferrarokitchen.com
POULET SAUTé AUX HERBES DE PROVENCE RECIPE | BON APPéTIT
From bonappetit.com
HERBS DE PROVENCE ENCRUSTED PORK LOIN - CARRIE’S EXPERIMENTAL …
From carriesexperimentalkitchen.com
21 PLANT-BASED RECIPES WITH HERBS DE PROVENCE THAT DESERVE YOUR …
From botanyculture.com
CREAMY HERBES DE PROVENCE DIP | CANADIAN LIVING
From canadianliving.com
GARLIC SHRIMP WITH WINE SAUCE & HERBES DE PROVENCE
From kickingbackthepebbles.com
CHICKEN WITH PROVENCAL SAUCE RECIPE | MYRECIPES
From myrecipes.com
RECIPES WITH HERBES DE PROVENCE | ALLRECIPES
From allrecipes.com
TASTES OF PROVENCE RECIPE DIRECTORY - PERFECTLY PROVENCE
From perfectlyprovence.co
FOOD FAVOURITES AND RECIPES FROM PROVENCE TO EAT
From perfectlyprovence.co
CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
From pardonyourfrench.com
PROVENçAL RECIPES THAT WILL GIVE YOU A TASTE OF THE SOUTH OF FRANCE
From marthastewart.com
HOW TO MAKE HERBES DE PROVENCE SPICE BLEND AT HOME - COOK'S …
From cookscountry.com
SAUCE PROVENçAL - MORE THAN GOURMET
From morethangourmet.com
MUSHROOM SAUCE - CHEF JEAN PIERRE
From chefjeanpierre.com
HERBES DE PROVENCE VINAIGRETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HERBS DE PROVENCE CHICKEN (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
HOW TO MAKE HERBES DE PROVENCE: PLUS TIPS & RECIPES FOR HOW TO …
From tasteofhome.com
CHICKEN HERB DE PROVENCE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE LIST A-Z, COOKING AND FOODS OF PROVENCE, BY PROVENCE BEYOND
From beyond.fr
5 OF THE BEST PROVENCAL RECIPES INSPIRED BY ... - PERFECTLY PROVENCE
From perfectlyprovence.co
LE GRAND AIOLI IS A PROVENCAL CLASSIC RECIPE - PERFECTLY PROVENCE
From perfectlyprovence.co
HERBES DE PROVENCE RECIPE - EASY DIY VERSION! - RACHEL COOKS®
From rachelcooks.com
HERBS DE PROVENCE PORK CHOPS - SWEET CS DESIGNS
From sweetcsdesigns.com
CREAMY CHICKEN IN WHITE WINE SAUCE - SALT & LAVENDER
From saltandlavender.com
HERBS DE PROVENCE RECIPE - HOMEMADE SPICE BLEND « RUNNING IN …
From runninginaskirt.com
10 BEST HERBES DE PROVENCE ON FISH RECIPES | YUMMLY
From yummly.com
25 RECIPES MADE WITH HERBES DE PROVENCE - TASTE OF HOME
From tasteofhome.com
POULET DE PROVENCE RECIPE - FOOD NEWS
From foodnewsnews.com
HERBS DE PROVENCE CHICKEN WITH LEMON CREAM SAUCE
From foodabovegold.com
HERBS DE PROVENCE (EASY DIY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
10 MOST POPULAR PROVENçAL DISHES - TASTEATLAS
From tasteatlas.com
HERBS DE PROVENCE CHICKEN - SIDEWALK SHOES
From sidewalkshoes.com
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #seafood #easy #shrimp #dietary #scallops #meat #shellfish
You'll also love