Quote:
Originally Posted by Tubevideditor
Never heard of adding butter into the sauce but sounds interesting. Don't suppose you have the recipe of your sauce ;)
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I've never had a problem with giving out recipes, because the key to success in the restaurant business (or any business for that matter) is hard work, not the recipe.
During the early part of my cooking career, I spent 2 years working in France. I worked in 2 Michelin 3 star restaurants, a creperie, a brasserie and a wine bistro. There was one common thread binding those 5 places: liberal use of butter in the recipes.
My pizza sauce recipe is my own creation, but it's derived from Marcella Hazan's Tomato Sauce with Onion and Butter - a classic that's been around for decades.
I'm sorry I don't have a scaled down version - this is what I'm making daily:
6 Large cans whole, peeled tomatoes (A10 cans - 2.5 kilos each can)
2.4 kilos chopped yellow onions
2 kilos butter
880 grams sugar
120 grams salt
50 grams black pepper
12 minced garlic cloves
100 grams dried basil
Hope that helps!