Learning how to make classic French sauces will not increase your overall culinary skills but gives you much more freedom on will change the way you cook . This French version of the sauce piquante is a tangy sauce with tomato, gherkins and fresh herbs that is best paired with grilled meats. LEARN MORE ABOUT SAUCE WITH OUR ONLINE COURSE:
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🧅🥕INGREDIENTS🥕🧅
For the sauce base:
500 ml / 2 cups brown veal or beef stock (either freshly made or of the shelf)
1 tablespoon onion (small rough chop)
1 tablespoon carrot (small rough chop)
1 tablespoon celery (small rough chop)
30 grams /1 oz pork belly (unsmoked and unsalted) cut small pieces
1 tablespoon of mushrooms trimming ( optional)
a small twig of thyme
100 ml / 3.3 fluid oz dry white wine
1 and a half tablespoon tomato paste
20 /0.7 oz grams butter
15 grams /0.5 oz plain all purpose (or T45 flour ideally) use 10 grams for a thinner consistency and more subtle taste.
For the reduction and flavoring:
150 ml / 5 fluid oz dry white wine
150 ml / 5 fluid oz good quality red or white wine vinegar ( I used apple cider vinegar)
1 tablespoon sweet and sour gherkins (finely chopped)
1 tablespoon of parsley (finely chopped)
1 tablespoon of chervil (finely chopped)
1 tablespoon of tarragon (finely chopped)
20 to 30 grams /1 oz (finely chopped shallot)
salt and pepper to season (I actually forgot to mention this in the video but the seasoning has to be added just before the herbs and gherkins. season to your own taste and add more pepper then salt.
Cooking notes:
– When combining the reduction and sauce base you only need to use 300 ml of the sauce base and add it to the vinegar and wine reduction.
– The sauce base has to be cooked and reduced for 20 minutes on low heat.
– The reduction of vinegar and wine must be reduced by half so you are left with only 150 ml in total at the end.
If you use an “of the shelf” ready made stock as shown in the video you will need to add 200 grams of beef of veal meat trimming alongside the pork. Sear the meats really well and only then add the aromatics and then the stock to the pan.
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
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KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: