Sauce Africaine
From Wikipedia, the free encyclopedia
Sauce Africaine is a "small" brown sauce, derived from Sauce Espagnole [ehs-pan-NYOHL] (basic brown sauce), one of the five "mother sauces" of French cooking. As its name suggests, sauce africaine gets its flavor from African/Creole seasonings. This hearty sauce compliments steak, chops, and chicken.
Though not as quickly prepared as some other sauces, its basic method is the same as most other "small" brown sauces: special flavoring are cooked, reduced in wine, then combined with the sauce Espagnole.
SAUCE AFRICAINE
1 tablespoon oil
1 medium onion, finely chopped
1 medium tomato, peeled, seeded, and finely chopped
1 green bell pepper, peeled, seeded and finely chopped
Salt
Paprika
1 small clove garlic, minced
3 parsley stems tie in a bouquet with 1 bay leaf, 1 sprig fresh basil, & 1 sprig fresh thyme.
½ cup dry white wine
1 cup sauce espagnole
- Heat oil in skillet. Over medium heat sauté onion till soft but not browned.
- Add tomato, green pepper, salt, paprika, garlic, parsley, bay leaf, basil, and thyme. Sauté over medium-low heat for 8 minutes.
- Add white wine and reduce over high heat for 2 to 3 minutes.
- Add espagnole. Bring to boil. Reduce heat to medium-low and simmer for 15 minutes. Remove parsley bouquet. Serve. Makes approx. 1⅓ cups.[1]
[edit] Notes
- ^ Sokolov, Raymond, The Saucier's Apprentice (Knopf) 1975
