Sauce: Portugaise

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Professional Cooking: Portugaise (Portuguese), page 195” from resources.escoffier.edu

Sauce: Portugaise recipe
Serving Size: Not set

Ingredients

- 4 oz (125 g) onions, finely diced
- 1 fl oz (30 mL) oil
- 1 lb (500 g) tomatoes, peeled, seeded and chopped
- 1 tsp (5 mL) crushed garlic
- 1 qt (1 L) prepared tomato sauce
- 2-4 tbsp (30-60 mL) chopped parsley
- Seasoning, to taste

Instructions

1. Sauté the diced onions in the oil. Add the prepared tomatoes and garlic.
2. Simmer until the tomato mixture has reduced by about one-third.
3. Mix in the tomato sauce, adjust seasoning and stir in the parsley.

Published US/metric pairs are retained as the source's rounded alternatives, not exact mathematical equalities. Use one measurement system consistently.

Yield: Final yield not specified

Source: Adapted from Wayne Gisslen, Professional Cooking, chapter 9, page 195.
https://resources.escoffier.edu/textbooks/gisslen/professional_cooking_09_extract.pdf
Recipe Metadata
Recipe ID
14843
Country
Not set
Region
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URL
https://kitchen2mytable.com/view_recipe_data.php?id=14843

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!