Catalan Sauce, the Original Recipe

Here is the original recipe for Catalan sauce!

200 g of carrots

300 g of onions

1 bay leaf

Parsley

Thyme

1 l of meat broth

2 dl of white wine

1 small glass of madera

40 g of flour 00

30 g of butter

Salt

150 g of tomato puree

20 g of dried mushrooms

Description

Today AIA reveals to you the recipe for Catalan sauce, a perfect sauce for seasoning meat dishes, and why not, even fish. The recipe for Catalan sauce is easy to prepare if you follow our suggestions and its intense and unmistakable flavor will win you over at the first taste.

Here is the original recipe for Catalan sauce!

The Chicken

Procedure

First of all, peel the carrots and finely chop them together with the onions. In a non-stick pan, sauté the chopped onions and carrots over high heat with the butter, the bay leaf, a pinch of thyme and a few leaves of parsley. Add the flour and mix well with a wooden spoon.

Gradually deglaze with the white wine and the meat broth reduced, then add the tomato puree and the dried mushrooms that you have rehydrated in a basin with lukewarm water. Lower the heat and simmer for about an hour.

Then remove from the heat and pass through a sieve and then cook for another hour until the sauce has reduced to a quarter of its volume. Add the small glass of madera and then store in the refrigerator.

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