Provencal sauce
Instructions
Do Brown the onion in the oil; pour in the wine and let reduce to heat of 4/5.
Add the tomato and garlic that you have crushed.
Season with salt and freshly ground black pepper, stir and continue cooking for a few minutes.
Add Bouillon, stir and cook for a quarter of an hour.
Remove the garlic, sprinkle with chopped parsley and stir carefully.
Ideal for fish, white meats and eggs.
Ingredients and dosing for 4 persons
- 25 cl of brown fund
- 15 cl of dry white wine
- 50 G = = chopped onion
- 1 tablespoon of olive oil extra virgin
- 100 g of squeezed tomato pulp and fillets
- 1 clove of garlic
- Parsley
- Salt
- Black pepper