Sauce Piquante
A classic piquant sauce, known for its spicy and tangy flavor profile, perfect for accompanying roasted meats, poultry, or vegetables. This quick and easy sauce combines a rich brown sauce base with sharp vinegar, aromatic shallots, briny capers and pickles, and a hint of cayenne pepper for a delightful kick.
Ingredients
- 1 cup Prepared Brown Sauce (A rich, savory brown sauce, such as Espagnole or a good quality store-bought brown gravy. (The referenced recipe 'Broom, Care of' is not a culinary recipe and therefore cannot be incorporated to make a brown sauce.))
- 1 tablespoon Red Wine Vinegar
- 0.5 small Shallot, small (Finely chopped)
- 1 tablespoon Capers (Chopped)
- 1 tablespoon Dill Pickle (Chopped (e.g., gherkin or cornichon))
- 0.125 teaspoon Cayenne Pepper (Original recipe calls for 'a few grains', adjust to taste for desired heat.)
More recipes using Brown sauce
BROWN SAUCE
This classic brown sauce recipe from the early 1900s provides a versatile base for many other sauces. It starts with a simple roux of onions, flour, and fat, then builds flavor with soup stock and a touch of lemon juice. This savory sauce is a foundation for mushroom, olive, and wine sauces, making it a great addition to any cook's repertoire. The rich, umami flavor of the brown sauce elevates any dish.
WINE SAUCE
This classic Wine Sauce elevates any dish with its rich, savory, and slightly sweet flavor profile. The combination of wine and currant jelly creates a complex taste that complements a variety of meats and vegetables. This sauce is a simple yet elegant addition to your culinary repertoire, perfect for special occasions or a weeknight meal.
Instructions
- 1Finely chop the half small shallot. Chop the capers and the dill pickle into small, uniform pieces.
- 2In a small bowl, combine the prepared brown sauce, red wine vinegar, finely chopped shallot, chopped capers, chopped dill pickle, and cayenne pepper. Stir well to thoroughly combine all ingredients. Taste and adjust seasoning if necessary. Serve immediately or chill until ready to use.
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