Sauce Portugaise

A Cream and Tomato Sauce

Preparation info
  • 6

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 2 cups fish broth
  • ½ cup dry white wine
  • ½ pound


  1. Put the fish broth and wine in a saucepan and bring to the boil. Cook down to about ¼ cup. Set aside.
  2. Peel and core the tomatoes. Cut each tomato in half and squeeze to extract and discard most of the seeds and juicy pulp. Chop the tomatoes. There should be about 1¼ cups.
  3. Heat half the butter in a saucepan and add the onion. Cook until wilted.