It is a red kitchen sauce and has some piquancy. It is served with spaghetti, eggs, fish and meat, it adds color to the dish.
Preparation Methods
S.no | Ingredients | Quantity | Method of Preparation |
1 | Flour | 80 g | - Melt the fat in a thick bottomed sauce pan. |
Brown stock | 1 L | - Add the bacon trimmings and mirepoix and add brown stock slightly. | |
2 | Butter | 80 g | - Add refined flour and stir. |
3 | Dice of Bacon Trimmings | 40 g | - Mix in the chopped tomato and tomato puree and allow it to cool. |
4 | Garlic crushed | 1 Clove | - Gradually add the stock and stir. |
5 | Tomato puree | 100 g | - Add bouquet garnie, wine and stir gradually. |
6 | Tomato chopped | 50 g | - Correct seasoning |
6 | Bouquet Garnie | As per required | - Simmer for 1 and half hour |
White wine | 45 ml | - Strain through the chinois or fine strainer | |
7 | sugar | 50 g | - |
8 | Seasonings | As per required | |
Derivatives
Barbeque sauce,Bertonne sauce, Portugaise sauce
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Derivatives
Barbeque sauce: Tomato ketchup, vinegar, sugar and tobascco sauce.
Bretonne sauce: butter, wine and chopped parsley.
Portugaise sauce: Tomato cancasse, red wine and garlic paste.
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