Piquante Sauce Recipe

Piquante Sauce picture




 White wine2 Cup (32 tbs)
 Mild vinegar/Wine vinegar2 Cup (32 tbs)
 Stock2 Cup (32 tbs)
 Butter3 Tablespoon (Leveled)
 Flour2 Tablespoon (Leveled)
 Chopped mixed herbs1 Teaspoon (Leveled)
 Mixed herbs1 Bunch (100 gm)
 Capers1 Teaspoon
 Juices1 Tablespoon (Leveled)

Nutrition Facts

Serving size

Calories 228 Calories from Fat 63

% Daily Value*

Total Fat 7 g11%

Saturated Fat 4.1 g20.6%

Trans Fat 0 g

Cholesterol 17.3 mg

Sodium 538.1 mg22.4%

Total Carbohydrates 11 g3.5%

Dietary Fiber 0.82 g3.3%

Sugars 1.8 g

Protein 4 g8.2%

Vitamin A 16.4% Vitamin C 8.2%

Calcium 4.1% Iron 5.8%

*Based on a 2000 Calorie diet


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.