Sauce Piquante I

Name: Sauce Piquante I
Cuisine: France
Ingredients: 2 tablespoons olive oil; ⅓ cup dry white wine; freshly ground pepper; 3 tomatoes, peeled and chopped, or 1 cup canned; 4 shallots, chopped; 4 gherkins, chopped; salt; 1 garlic clove, crushed; 2 tablespoons red wine vinegar; ⅓ cup capers

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a rather rare item in Niçois cooking: a warm sauce. It is used with leftover meats or vegetables.

Ingredients

2 tablespoons olive oil
4 shallots, chopped
2 tablespoons

Europe
France
Sauce
Gluten-free
Mediterranean

Method

Heat the oil in a heavy-bottomed pan and add the shallots, vinegar, wine, and pepper. Boil for 5 minutes, then add the chopped tomatoes, garlic, and salt. Cook over low heat for 15 minutes and remove from heat. Stir in the gherkins and capers.