Sauce africaine

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Sauce africaine [sos afʁiˈkɛn] is a brown sauce, flavoured with tomatoes, onions, peppers and herbs. It is derived from espagnole sauce [ɛspaˈɲɔl] (basic brown sauce), one of the five "mother sauces" of French cooking. This hearty sauce complements 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.[clarification needed] The tomatoes, onion and bell pepper are cooked with herbs such as basil, thyme and bay leaf), reduced in wine, then combined with the sauce espagnole.[1]

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References[edit]

  1. ^ Krohn, N.O. (1983). Menu Mystique: The Diner's Guide to Fine Food & Drink. Jonathan David Pub. p. 2. ISBN 978-0-8246-0280-2. Retrieved April 14, 2017.