Sauce Piquante II

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a brisker version, which gives leftovers a new life. It is a good accompaniment for poche de veau farcie, and with any cold vegetables, meat, or fish.


  • 2 whole anchovies, filleted
  • 1 onion
  • 1 garlic clove
  • a pinch of salt
  • 2 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 3 tablespoons parsley, chopped
  • freshly ground pepper


With a pair of kitchen shears, finely cut the anchovies into a bowl. Grate the onion directly into the bowl and crush the garlic through a garlic press also into the bowl.

Dissolve the salt in the vinegar, then stir in the olive oil, garlic, anchovies, onion, parsley, pepper, and salt. Check the seasoning—it should be highly flavored.