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.