Sauce Piquante: Unthickened Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Combine the white wine, vinegar, and shallots as for the classic method, but reduce the infusion by three-quarters instead of by half. Add cups (300 milliliters) full-bodied brown stock to the reduction, and simmer the mixture slowly for 20 minutes. Strain through a fine chinois. Finish with a tablespoon or two (15 to 30 milliliters) of coarsely chopped (or julienned) cornichons and a pinch each of chopped parsley, chervil, and chives.