Sauce Piquante
A flavorful sauce with a tangy kick, perfect for meat dishes.
Ingredients
- 1 cupful Meat broth (from tongue or other meat)
- 2 tablespoonfuls Butter
- 1 teaspoonful Freshly made mustard
- as needed Salt
- as needed Black pepper
- 1 heaping tablespoonful All-purpose flour
- 1 teaspoonful Mixed parsley and sweet marjoram
- 1 tablespoonful Onion vinegar
Instructions
- 1Melt the butter in a saucepan over medium heat, shaking the pan to brown it. This should take about 5 minutes.
- 2Heat the meat broth to a boil in the saucepan. Skim off any impurities. Season with salt and pepper. Skim again before stirring in the flour, mixed with a little cold water to form a slurry. Stir constantly until the sauce thickens.
- 3Once the sauce has thickened, add the browned butter, herbs, mustard, and onion vinegar. Bring to a boil. Pour half of the sauce over the tongue (or meat) and the rest into a sauce bowl for serving.
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