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 (affiliate link) 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: Portugaise (Tomatoes, crushed and cooked)
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
You can find the recipe in Le Cordon Bleu Complete Cooking Techniques (affiliate link).
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
You can find the recipe in Le Cordon Bleu Complete Cooking Techniques (affiliate link).
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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