Piquante Sauce Recipe
Ingredients
| White wine | 2 Cup (16 tbs) | |
| 1/2 glass of mild or wine vinegar, | ||
| Shallots | 2 | |
| Stock | 2 Cup (16 tbs) | |
| 3 tablespoonfuls of butter, | ||
| 2 tablespoonfuls of flour, | ||
| Mixed herbs | 1 Teaspoon, chopped | |
| Mixed herbs | 1 Bunch (100gm) | |
| 2 or 3 gherkins and a few capers. | ||
| 1 tablespoonful of juices from the roasting tin or jellied stock. | ||
Directions
Boil the chopped shallots in the wine and vinegar, add the bunch of mixed herbs, and reduce almost entirely.
Add the stock, and some pepper, also Cayenne pepper or red pepper, and leave to simmer for 10 minutes longer.
Meanwhile melt the butter, stir in the flour to make a brown roux in another saucepan; add the sauce, through a strainer, re-heat without bringing to the boil; then add the juices from the roasting tin, capers, sliced gherkins and mixed herbs.
The sauce made according to this recipe is very good, as it hasn't the taste of raw vinegar which is sometimes a fault of this kind of sauce.
Add the stock, and some pepper, also Cayenne pepper or red pepper, and leave to simmer for 10 minutes longer.
Meanwhile melt the butter, stir in the flour to make a brown roux in another saucepan; add the sauce, through a strainer, re-heat without bringing to the boil; then add the juices from the roasting tin, capers, sliced gherkins and mixed herbs.
The sauce made according to this recipe is very good, as it hasn't the taste of raw vinegar which is sometimes a fault of this kind of sauce.
Chef
