Brown Piquant Sauce

Name: Brown Piquant Sauce
Yield: Makes 300 ml/½ pint
Ingredients: ½ tablespoon white wine vinegar; 50 g/2 oz shallots, chopped; 1 tablespoon chopped parsley; ½ tablespoon sliced gherkins; 300 ml/½ pint Brown Sauce; salt; 50 ml/2 fl oz dry white wine; 1 pinch of granulated sugar; 1 teaspoon Dijon mustard; ½ tablespoon chopped capers; 15 g/½ oz butter; 15 g/½ oz butter, chilled and diced

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This is a lively, sharp sauce that we might serve with calves’ sweetbreads, tongue or plain pork chops.

Ingredients

15 g/½ oz butter
50 g/2 o

Sauce

Method

Melt the butter in a pan and sweat the shallots for about 5 minutes, until tender. Add the wine and vinegar, and boil hard to reduce until all but dry.

Add the Brown Sauce, simmer gently for 15 minutes, then strain. Stir in all the remaining ingredients except the butter. Taste and adjust seasonings, and reheat. Whisk in the chilled butter just before serving.