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Provencal Sauce Recipe

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sauces
Cuisine: French
Servings: 4 servings


  • 1 tablespoon olive oil
  • 3 tablespoons shallots finely chopped
  • ¼ cup white wine dry
  • 1 clove garlic finely minced
  • 1 teaspoon herbs de Provence
  • 1 cup chicken demi glace
  • ½ cup tomatoes peeled, seeded, and chopped
  • 2 teaspoons fresh chervil finely chopped
  • 2 teaspoons fresh parsley finely chopped
  • salt & white pepper to taste


  • Heat a saucepan over medium heat and when hot, add the olive oil, then sauté the shallots and garlic for 2 minutes until the shallots become translucent.
  • Add the wine plus herbs de Provence and cook until the wine is reduced by half.
  • Add the chicken-based or meat-based demi-glace if you can’t find it. You can also use chicken stock that has been reduced by half. Bring this to a boil and then lower the heat to a simmer.
  • Add the chopped tomatoes, chervil, parsley, and some salt & white pepper. Cook for a couple more minutes, taste, and adjust seasonings.
  • It is ready to serve when the sauce is thick enough to coat the back of a spoon.