Portugaise is a classic sauce of onions cooked in fat (such as butter or oil) with tomato concassées, tomato sauce, garlic, and chopped parsley.I used the tomato sauce recipe in the Le Cordon Bleu Complete Cooking Techniques cookbook. The tomato concassée was my starting point. Then, I sweated some garlic, onions, and carrots. A dash of sugar, salt, and pepper, and a quick purée in the food processor and voilà — Portugaise sauce.
Recipe adapted from Le Cordon Bleu Complete Cooking Techniques
1 garlic clove, minced
½ cup onions, diced
½ cup carrots, diced
1 tablespoon olive oil
4 tomatoes, concassée
pinch of sugar
salt and pepper, to taste
fresh parsley, for garnish
In a skillet, sweat garlic, onion, and carrot in olive oil over a moderate heat, for about 5-7 minutes. Add tomato concassée , a little sugar, and salt and pepper. Cook until soft, for about 10-15 minutes. Check the seasoning. Purée. Sprinkle with fresh parsley.
Tasting Notes
A fresh tomato-y sauce with just enough garlic to give it some punch.
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Running total: $48.30 + $.92 = $49.22
Butter used so far: 3½ tablespoons
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