    
Provençal Sauce
Recipes for Provençal Sauce vary.
Very traditional versions don't use tomatoes: remember, tomatoes were accepted as a food item in France only towards the end of the 1700s. The ingredients for these traditional versions may include basil, olive oil, onion and red pepper.
More "modern" versions (e.g. 19th century onwards) use tomatoes; most of them as well have in common butter, garlic, parsley, shallots, sugar and white wine (dry). Tomato-based ones will often be referred to as "Sauce Provençal Chaude" to indicate that they are meant to be served warm.
Some modern versions further add some or any of the following: black olives, capers, lemon zest, mushrooms, rosemary or shrimp broth.
Sauce provençale froide
This version is made from anchovies, cold water, egg yolk, garlic, lemon juice, and olive oil.
The ingredients are pounded and blended in a mortar, with the oil being dribbled in at the end to make an emulsion.
Also called:  Sauce provençale (French) Provenzalische Sauce (German) Salsa provenzale (Italian) Salsa provenzal (Spanish)
Other entries for Sauces
Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Spreads, Tracklements, Vinegar, Wasabi
Top...
|
|
| |
|