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Sauce Piquante

the.instructor's picture
  Shallot/Scallion 1 , finely chopped
  Butter 1 Tablespoon
  Flour 1 Tablespoon
  Beef stock 3⁄4 Cup (12 tbs)
  Tomato paste 1 Teaspoon
  Finely chopped gherkin pickles 2 Teaspoon
  Lemon juice 1 Tablespoon, squeezed (To Finish)
  Finely chopped parsley 2 Teaspoon (To Finish)
  Butter 1⁄2 Tablespoon (To Finish)

Lightly brown shallot in butter, stir in flour and cook over medium heat, stirring for 30 seconds until golden.
Take from heat and stir in stock with tomato paste and parsley.
Bring the sauce to a boil and simmer 10 minutes until glossy.
If sauce is thicker than a gravy, add a little more stock.
Season to taste and add chopped pickles.
Remove from heat and add lemon juic and butter; season to taste.
Stir well and reheat without boiling.

Recipe Summary

Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 271 Calories from Fat 164

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 11.7 g58.3%

Trans Fat 0 g

Cholesterol 48.4 mg16.1%

Sodium 398.9 mg16.6%

Total Carbohydrates 21 g7%

Dietary Fiber 1 g4%

Sugars 2.3 g

Protein 6 g13%

Vitamin A 35.8% Vitamin C 39.3%

Calcium 4.8% Iron 12.7%

*Based on a 2000 Calorie diet

Sauce Piquante Recipe