Hot Piquante Sauce

Ingredients

• 2 ounces Lean ham, finely chopped
• 0.25 medium Small onion, finely chopped
• 1 stalk Celery, finely chopped
• 2 tablespoons Parsley stalks, finely chopped
• 0.25 teaspoon Ground clove
• 0.5 tablespoon Black pepper (Adjust to taste)
• 0.5 leaf Bay leaf
• 0.5 cup Vinegar (white or apple cider)
• 0.5 cup Beef bouillon (Or 1/2 cup water with 1 tablespoon beef extract)
• 1 teaspoon Potato flour
• 1 tablespoon Cold water (For diluting potato flour)
• 1 teaspoon French mustard
• 1 tablespoon Capers, drained
• 1 tablespoon Pickles, finely chopped (Dill or sweet pickles work well)

Instructions

1. 1In a saucepan, combine the chopped ham, onion, celery, parsley stalks, clove, pepper, and bay leaf. Pour in the vinegar. Cover the saucepan.
2. 2Bring the vinegar mixture to a boil, then reduce heat and simmer until the liquid has reduced by half (about 15-20 minutes).
3. 3In another saucepan, bring the beef bouillon (or water with beef extract) to a boil.
4. 4In a small bowl, dilute the potato flour with cold water to form a slurry. Gradually whisk the potato flour slurry into the boiling bouillon, a little at a time, until the sauce reaches the desired thickness.
5. 5Strain the boiled vinegar mixture through cheesecloth into the thickened bouillon. Mix well. Stir in the French mustard, capers, and chopped pickles.
6. 6Serve the hot piquante sauce with meats or tongue. The pepper flavor should be prominent.