Louis' Sauce Basquaise
MAKES: 2 Quarts

When I visited Louis and Lorraine Erreguible at their legendary restaurant, Louis’ Basque Corner in Reno, Nevada, I discovered a sauce that I knew I had to share. The interesting thing about this simple sauce, is that it reminded me of the best of country flavors...including our own...but yet, like Creole Sauce, can be adapted in 100 different recipes. It’s the truest form of Country Cooking.


  • ½ cup vegetable oil
  • 2 cups diced onions
  • 1 cup diced bell pepper
  • 6 cloves garlic, thinly sliced
  • ½ cup minced shallots
  • 2 pinches hot pepper flakes
  • 4 cups diced fresh, ripe tomatoes (peeled and seeded)
  • ½ tbsps flour
  • 2 cups dry white wine
  • salt and pepper to taste

Preheat oven to 350 degrees. In a large braising pan, heat oil over medium high heat. Add onions, bell pepper, garlic and shallots. Sauté 3 - 5 minutes or until vegetables are wilted. Add tomatoes and pepper flakes. Cook on medium high heat for 5 - 10 minutes, then sprinkle in flour to act as a roux. When well blended, add white wine and reduce on low heat or place in oven until sauce has thickened to a nice tomato puree consistency. Remove from oven and top with chicken, rabbit, cubed lamb or your favorite meat of choice. Cover and return to oven, stirring occasionally, and adding wine as necessary to keep moist. Bake 1 to 1 ½ hours or until meat is tender.

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