Sauce Africaine

From Wikipedia, the free encyclopedia
Jump to: navigation, search

Sauce Africaine [sos afʁiˈkɛn] is a "small" brown sauce, derived from espagnole sauce [ɛspaˈɲɔl] (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 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: special flavorings are cooked (tomatoes, onion, bell pepper,[1] with herbs such as basil, thyme, and bay leaf), reduced in wine, then combined with the sauce Espagnole.

See also[edit]

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.