Sauce Piquante: Classic Method

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


Combine 5 fluid ounces (150 milliliters) white wine and 5 fluid ounces (150 milliliters) white wine vinegar with 2 tablespoons (30 milliliters) finely chopped shallots. Reduce the mixture by half, and add cups (300 milliliters) demi-glace. Simmer for 10 minutes more, being careful to skim off any scum that floats to the surface. Remove the saucepan from the heat and add 1 tablespoon (15 milliliters) sliced cornichons (sour gherkins) and 1 teaspoon (5 milliliters) each chopped parsley, chervil, and tarragon.