Sauce Piquante

Preparation info

  • About

    ½ cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons hot-pepper flakes
  • ½ teaspoon cayenne pepper
  • ¼ cup olive oil
  • 1 teaspoon paprika
  • 3 or 4 saffron shreds


    Crush the pepper flakes with a mortar and pestle. Add the cayenne pepper and enough boiling water to make a paste. Stir in the remaining ingredients and let stand until ready to use.