Sauce Piquante

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Chop two shallots, put them in a saucepan with a bouquet and three tablespoonfuls of vinegar, let it reduce to a third, add stock or gravy and cook a few minutes. Make a roux, mix your sauce with it, stirring well; cook a little more and add chopped gherkins and capers. See it is highly seasoned. Serve with grilled or fried meat, or slices of cold meat reheated in it.