Home › Sauces › Sauce Piquante

Sauce Piquante

To make sauce piquante, put a large spoon of sweet butter in a stewpan, slice into it two onions, two carrots, a little thyme, two cloves, two shallots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrot is soft, then shake in a little flour; let it cook for five minutes more, and add a cup of beef or veal stock and one-half cup of strong vinegar; skim and strain through a sieve. Add salt and pepper when boiling. SAUCE ROBERT Shred down one-half dozen onions and fry them with butter in a small saucepan until they are finely browned; then add a little flour, say a tablespoon, a tablespoon of mushroom catsup, one-half pint of strong stock, pepper, salt and mustard to taste, and a little lemon juice. This is a favorite sauce with some people for both cold and hot meats.