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Sauce Piquante
Recipe type: Sauce
Cuisine: French
To serve with boiled or broiled beef and port roasts.
  • 2 shallots, finely chopped
  • ½ cup white wine
  • ½ cup wine vinegar
  • 1 cup espagnole sauce
  • 2 gherkin pickles
  • fines herbes made of: 1 tbsp. parsley, chopped, 2 tsp. each, tarragon and chervil
  1. On very high heat reduce to half the quantity the wine, vinegar and shallots.
  2. Add the espagnole.
  3. Bring to a boil and simmer about 10 minutes.
  4. Off the heat, add the pickles and "fines herbes".