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Sauce Charcutière
Recipe type: Sauce
Cuisine: French
To serve with pork.
  • 2 shallots, finely chopped
  • ¾ cup dry white wine
  • ¼ cup white wine vinegar
  • 1 cup (2.5 dl.) espagnole or fond de veau lié
  • 3 gherkin pickles, thinly sliced
  1. Cook the shallots in the wine and vinegar and reduce to 1 tablespoon.
  2. Add the espagnole or fond de veau lie (thickened brown sauce).
  3. Bring to a boil.
  4. Taste for seasonings.
  5. Add the pickles.