Sauce Piquante Recipe
Ingredients
| 1 shallot, or scallion, finely chopped | ||
| Butter | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Beef Stock | 3/4 Cup (16 tbs) | |
| Tomato Paste | 1 Teaspoon | |
| 2 teaspoons finely chopped gherkin pickles | ||
| Squeeze of lemon juice | ||
| Parsley | 2 Teaspoon, finely chopped (To finish) | |
| Butter | 1/2 Tablespoon (To finish) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Lightly brown shallot in butter, stir in flour and cook over medium heat, stirring for 30 seconds until golden.
Take from heat and stir in stock with tomato paste.
Bring the sauce to a boil and simmer 10 minutes until glossy.
If sauce is thicker than a gravy, add a little more stock.
Season to taste and add chopped pickles.
Remove from heat and add lemon juice, parsley and butter; season to taste.
Stir well and reheat without boiling.
Take from heat and stir in stock with tomato paste.
Bring the sauce to a boil and simmer 10 minutes until glossy.
If sauce is thicker than a gravy, add a little more stock.
Season to taste and add chopped pickles.
Remove from heat and add lemon juice, parsley and butter; season to taste.
Stir well and reheat without boiling.
Chef
