67 Sauce Piquante

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 3 dl (½ pt or U.S. cups) white wine, and the same amount of vinegar in a pan with 50 g (2 oz) chopped shallot; reduce by half; add 6 dl (1 pt or 2⅝ U.S. cups) Sauce Espagnole, bring to the boil and simmer gently, skimming as necessary for 10 minutes. Remove from the heat and finish the sauce with 2 tbs of a mixture of chopped gherkins, tarragon, chervil and parsley.

This sauce is usually served with grilled, roast or boiled pork. It can also be served with boiled beef and Emincés of butcher’s meat.