White Sauce with Tomatoes Although Yucatán White Sauce is commonly served with Yucatán Stuffed Turkey Breast with White Sauce, I also serve the turkey with this sauce. My friends and students like it, and you will, too.
Salsa Blanca con Jitomates
White Sauce with Tomatoes Although Yucatán White Sauce is commonly served with Yucatán Stuffed Turkey Breast with White Sauce, I also serve the turkey with this sauce. My friends and students like it, and you will, too.
Ingredients
Makes about 3 cups
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 tablespoons finely chopped white onion
- 2 tablespoons finely chopped green bell pepper
- 1 serrano chile minced with seeds
- 2 cups canned fat-free reduced-sodium chicken broth
- 10 pimiento-stuffed green olives sliced in thirds
- ½ teaspoon salt or to taste
- 2 medium tomatoes peeled, seeded, and diced (1⁄2-inch)
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook, stirring 1 minute.
- Stir in the onion and cook until the onion softens, 3 to 4 minutes.
- Remove the pan from the heat and add the remaining ingredients except the tomatoes.
- Stir to mix and return the pan to the heat.
- Cook, uncovered, stirring frequently, until the sauce thickens, 8 to 10 minutes.
- Stir in the tomatoes.
- Bring to a boil, reduce heat to low and simmer 3 minutes.
Notes & Wine Advice
Cover and keep warm, or if made ahead, refrigerate up to 2 days.