Sauce Piquante is most often used for grilled meats or pork. Sauces for grilled meats and pork (such as Robert and Charcutière) should always be fairly acidic, to cut through the richness of pork and the assertive, smoky flavor of barbecued and grilled meats. When preparing these sauces with glace de viande, be careful not to use too much butter in the end or the sauce will be too rich and its directness will be lost.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.