Sauce Piquante

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

1. 1Melt the butter in a saucepan over medium heat, shaking the pan to brown it. This should take about 5 minutes.
2. 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.
3. 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.