Piquant Sauce

Sauce Piquante

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Onions
  • A Tablespoonful of Butter
  • 2 Cloves of Garlic
  • A Sprig Each of Thyme, Parsley and Bay Leaf
  • 2 Pickles, 2 Inches in Length
  • A Teaspoonful of Strong French Vinegar
  • Salt and Pepper to Taste
  • Cayenne or Hot Pepper


Chop two onions very fine. Smother in a tablespoonful of butter. When well cooked, without burning, add one tablespoonful of Consomme or water. Add two cloves of garlic, minced very fine, and the herbs minced very fine. Season to taste with hot pepper. Take two pickles about two inches in length, and cut into thin slices of about a quarter of an inch in thickness. Put this into the Sauce, with a teaspoonful of strong vinegar, and let the whole boil about five minutes. Serve with Boiled Beef, Boiled Beef Tongue, Boiled Pork Tongue, or any boiled meats.