Breton Sauce
Breton sauce is a hot and flavorful sauce, perfect for accompanying Breton-style beans or other dried legumes. It is made with onions, butter, white wine, veal
Breton sauce is a hot and flavorful sauce, perfect for accompanying Breton-style beans or other dried legumes. It is made with onions, butter, white wine, veal stock, fresh tomatoes, tomato purée, garlic, parsley, and spices. This rich and fragrant sauce enhances the flavors of the dishes it accompanies.
Time
33 min. =
25 min. +
8 min.
Utensils
1 knife1 sauce pan1 whisk
Ingredients for 4 parts
- 100 g. tomatoes
- 40 g. butter
- 1 c. à s. sea salt
- 100 g. onions
- 10 g. garlics
- 20 g. parsley
- 1 c. à s. black pepper
- 250 ml. vin blanc
- 350 ml. jus de veau
- 200 ml. tomato puree
Steps
- Finely chop the onions and sauté them in butter until golden.
- Moisten with white wine. Reduce by half.
- Add the veal stock or bound veal juice.
- Complete with fresh tomatoes cut into cubes.
- Finish with the tomato purée and crushed garlic.
- Let it cook for 7 to 8 minutes.
- Season with salt and pepper.
- Mount with the remaining 20 g of butter.
- Add the crushed parsley.