Sauce Piquante

Preparation info
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By Robert Carrier

Published 1965

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  • ½ pint brown sauce
  • 4-6 tablespoons vinegar
  • 1 level tablespoon


Combine vinegar, finely chopped shallots, capers and gherkin in a saucepan, and simmer gently until the shallot is soft and the vinegar reduced to half the original quantity. Add Brown Sauce and bring to a boil. Just before serving, add salt and freshly ground black pepper if necessary, and finely chopped parsley. Serve with boiled mutton, veal or calf’s