How do you like to have your seafood or chicken? With a sauce or dip or maybe both? The Provencal sauce can enhance the taste of any food that we eat. In this post, let’s see how you can make the dip.
To prepare Provencal sauce, sauté the onion and tomatoes. Cook them for 10 minutes and add the wine. Blend the mixture and keep it aside.
Meanwhile, sauté garlic in a pan and add olives and capers. Add the mixture to the pan and it is ready to serve.
You can also adds some poultry seasoning for some extra herby flavor. If there’s no poultry seasoning, you can simply use any of the poultry seasoning substitutes.
Now that you have got an idea about the recipe, it’s time to get started with the detailed recipe for making the perfect sauce.
Let’s start gathering the ingredients required for making the recipe. Before that, check out the other sauce recipes as well.
What's In The Post
Other Sauce Recipes That You Can Try
What Equipment Will You Need To Make Provencal Sauce?
- Saucepan – Sauté the veggies in a saucepan until tender and the sauce gets thicker.
- Blender – Blend the veggies in a blender until you reach the desired consistency.
- Spatula – Pour the reserved sauce in the pan with a spatula.
How Much Time Will You Need To Make Provencal Sauce?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 1 Hour 15 Minutes | 1 Hour 30 Minutes |
What Ingredients Will You Need To Make Provencal Sauce?
- White Wine – White wine will add a complex and acidic flavor to the sauce.
- Olive Oil – Sauté the veggies in oil until tender and brown.
- Yellow Onion – Sautéed yellow onion will add a bit of sweetness to the sauce as and when they caramelize nicely.
- Tomatoes – Ripe tomatoes are peeled, seeded, and roughly chopped providing more flavor to make your own sauce.
- Garlic Cloves – Cloves when simmered will add a soft, sweet, and buttery flavor.
- Capers – Caper will add lemony tang with a smack of floral tartness and boasts a bold salty and savory flavor to Provencal sauce.
- Olives – Olive will add a sweet flavor to the sauce.
Steps To Make Provencal Sauce
1. Let The Veggies Cook
Take a medium-sized saucepan and keep it over medium heat. Add some olive oil and put in some chopped onion.
Sauté the onions for about six minutes until they are a little tender. Do not overcook them and don’t turn them brown.
Now add the tomatoes and cook them for about ten minutes over medium heat. Cover the pan with a lid and wait until the tomatoes release their juice. Stir them in between
Pour some wine and take off the lid; let it cook on low heat for about 50 minutes or until the sauce gets thicker.
2. It’s Complicated
With the help of a blender, blend the sauce and take it off the heat. Keep the sauce aside and clean the pan.
After your pan is clean and dry, add some olive oil and keep it over medium heat. Add garlic and sauté it for about two to three minutes and make sure you don’t burn them.
Add the chopped olives and capers and cook for five minutes more.
Pour the reserved sauce to the pan and check the seasonings is enough or not.
Serve this sauce with chicken, pasta, seafood, and you can also freeze it for later use.
Nutritional Information
| Calories | 174 kcal |
| Carbohydrates | 11 g |
| Fat | 14.8 g |
| Fiber | 2.6 g |
| Sugar | 6 g |
How Will Provencal Sauce Look And Taste Like?
Provencal sauce is one of the five French “mother” sauces, and if you’ve never made it, it offers a very pleasant surprise with its subtle meaty undertones and creamy texture.
This sauce is rich in savory flavor from gently cooked vegetables and the addition of our hearty wine. Enjoy it over pasta or in any dish that calls for a good tomato sauce.
It is nothing like chunky marinara sauce; it’s creamy and tastes deeply of tomatoes, almost like the best tomato soup you ever ate. I confess that after tasting a spoonful or two of the sauce, I just wanted to drink it(!). It is that delicious.
Recipe Card
Provencal Sauce Recipe
Equipment
- Saucepan
- Blender
- Spatula
Ingredients
- 2 cups White Wine
- 2 teaspoon Olive Oil
- 1 pc Yellow Onion (chopped)
- 2 pounds Fresh Tomatoes
- 4 cloves Garlic
- 1 teaspoon Capers
- ½ cup Olives
Instructions
- Take a medium-sized saucepan and keep it over medium heat. Add some olive oil and put in some chopped onion.
- Saute the onions for about 6 minutes until they are a little tender. Do not overcook them and don’t turn them brown.
- Now add the tomatoes and cook them for about 10 minutes over medium heat.
- Cover the pan with a lid and wait until the tomatoes release their juice. Stir them in between
- Add some wine and take off the lid; let it cook on low heat for about 50 minutes or until the sauce gets thicker.
- With the help of any blender, blend the sauce and take it off the heat. Keep the sauce aside and clean the pan.
- After your pan is clean and dry, add some olive oil and keep it over medium heat.
- Add garlic and saute it for about 2-3 minutes and make sure you don’t burn them.
- Add the chopped olives and capers and cook for 5 minutes more.
- Pour the reserved sauce in this garlic and check whether the seasonings and salt are enough or not.
- Serve this sauce with chicken, pasta, seafood and you can also freeze it for later use.
Video
Nutrition
Frequently Asked Questions (FAQs)
What is Provencal sauce made of?
Provençal sauce, made from herbes de Provence, chicken broth, butter, garlic, and lemon juice, is a simple sauce that goes great with chicken.
What is Provençal flavor?
Herbes de Provence is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Herbes de Provence are most commonly used in French cuisine, though the flavors also pair well with Mediterranean cuisine.26-Aug-2021
What can you add instead of herb blend?
A heady combination of dried basil, thyme, marjoram, rosemary, lavender, and sage, herbes de Provence is a classic French seasoning. Try it in other Mediterranean dishes, such as pasta sauce or baked black olives.
Conclusion
So are you ready to try Provencal sauce? We welcome your thoughts and any other suggestions that you have regarding this recipe.
Please reach out by commenting on your views and ideas in the comments box below. We would love to add the necessary details and ideas of yours.
