Quick Easy Provencal Sauce Recipes

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.

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

PROVENçALE SAUCE

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.

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.

BEEF PROVENCALE

Steps:

• Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
• Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
• Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
• To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.