Chef Juliette
Ordinary or White Consommé
Beef shin, lean beef, and fowl begin in cold water and rise slowly toward a tremble. Skim before the boil, and you learn the quiet discipline that gives every clear French broth its backbone.
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Piquante Sauce
Created by Chef Juliette
Based on No. 48, Piquante Sauce, from Le Guide Culinaire (1907) by Auguste Escoffier
Sauce Piquante turns a proper reduction into the sharp companion pork wants: mellow half-glaze, vinegar and wine, then gherkins, capers, and fresh herbs stirred in off the heat so every edge stays bright.
Sauces & Condiments
French
Weeknight
Comfort Food
15 min
Active Time
40 min cook•55 min total
YieldAbout 1 cup (240 ml), enough for 4 servings
Sauce Piquante (sharp shallot and pickle sauce) teaches one clean lesson: vinegar and wine must reduce before the half-glaze arrives. Do that, and their raw severity mellows into a lively edge that cuts through pork without bullying it. Reverse the order and the sauce tastes merely sour. The reduction is the dish.
The source recipe assumed a vegetable pan, a saucier on staff, and half-glaze drawn from a stockpot that never went cold. At home, use a small heavy saucepan and a good prepared half-glaze. I have halved the brigade formula because one cup generously sauces four plates, while keeping its proportions, its half-hour simmer, and its last-moment finish intact. The separate pan and constant skimming hand were brigade scaffolding; the acid reduction, gentle clarification, and off-heat garnish must stay. One cook, one stove, one evening.
When it is right, Sauce Piquante gleams deep chestnut and coats a spoon lightly, with green flecks of cornichon, caper, and herbs still distinct. Watch the first reduction closely and stop while liquid still covers the shallots. That is the one step that decides the sauce before the half-glaze ever meets the pan.
Sauce piquante belongs to the national French classical sauce repertoire rather than to one province: it is a half-glaze derivative sharpened with wine vinegar, shallot, pickles, capers, and herbs. It traveled naturally from grand kitchens to bourgeois and bistro tables because its acidity cuts the richness of pork and gives reheated meat a fresh edge. Piquante here means tart and briny, not chile-hot; its bite comes from reduction and the pickle jar.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
shallots
Quantity
3 tablespoons (45 ml / 28 g)
very finely minced
white wine vinegar
Quantity
1/4 cup (60 ml / 60 g)
dry white wine
Quantity
1/4 cup (60 ml / 60 g)
prepared half-glaze
Quantity
1 cup (240 ml / 250 g)
cornichons or sour gherkins
Quantity
2 tablespoons (30 ml / 28 g)
finely chopped
capers
Quantity
1 tablespoon (15 ml / 14 g)
drained and finely chopped
mixed fresh chervil, flat-leaf parsley, and tarragon
Quantity
1/2 teaspoon (2.5 ml / 1 g)
finely chopped
| Ingredient | Quantity |
|---|---|
| shallotsvery finely minced | 3 tablespoons (45 ml / 28 g) |
| white wine vinegar | 1/4 cup (60 ml / 60 g) |
| dry white wine | 1/4 cup (60 ml / 60 g) |
| prepared half-glaze | 1 cup (240 ml / 250 g) |
| cornichons or sour gherkinsfinely chopped | 2 tablespoons (30 ml / 28 g) |
| capersdrained and finely chopped | 1 tablespoon (15 ml / 14 g) |
| mixed fresh chervil, flat-leaf parsley, and tarragonfinely chopped | 1/2 teaspoon (2.5 ml / 1 g) |
Equipment Needed
- •1-quart (1-liter) heavy saucepan
- •Shallow skimming spoon or small fine-mesh skimmer
- •Wooden spoon
- •Sharp chef's knife
Instructions
- 1
Prepare the garnish
Mince the shallots very finely. Chop the cornichons and capers separately, then hold them aside. Leave the herbs uncut until the sauce has finished simmering, because chopped chervil and tarragon darken quickly and lose the fragrance the final garnish is meant to supply.
- 2
Reduce the acids
Put the shallots, vinegar, and white wine into a 1-quart heavy saucepan. Bring them to a lively simmer over medium heat and reduce by a good half, about 8 to 10 minutes. Roughly 1/4 cup of liquid should remain, the shallots should be translucent, and the raw vinegar smell should have softened. Do not let the pan run dry. If it goes syrupy before you catch it, remove it from the heat and stir in 1 tablespoon of water, scraping the bottom clean. Ça se rattrape. If it smells scorched, begin the reduction again, because burnt vinegar follows a sauce all the way to the plate.
Use the markings on a heatproof measuring cup to learn what half the starting liquid looks like, then judge the saucepan by eye. The reduction matters more than the clock. - 3
Simmer and dépouiller
Stir in the prepared half-glaze and bring the sauce just to a boil. Lower the heat immediately and hold it at a bare simmer for 30 minutes. Dépouiller means to skim and clarify: lift away the first foam and any beads of fat that gather at the surface with a shallow spoon, stirring the sauce occasionally so the bottom does not catch. It is ready when it looks clear and glossy and nappes, or coats, the back of a spoon in a thin, even film. If it tightens too soon, add hot water 1 tablespoon at a time and continue the gentle simmer; the half-hour cooking develops the sauce and should not be traded for violent reduction.
A hard boil reduces the small home batch before it has time to clarify. Keep only an occasional bubble breaking the surface. - 4
Finish away from heat
Finely chop the chervil, parsley, and tarragon. Take the saucepan completely off the heat, then fold in the cornichons, capers, and herbs. Do not boil the finished sauce again. Heat dulls the herbs and softens the pickles, while the original method depends on their fresh, briny edge arriving at the last moment. Taste before adding any seasoning; the half-glaze, capers, and cornichons usually provide all the salt required.
- 5
Sauce the pork
Spoon the Sauce Piquante at once over grilled pork chops, gently boiled pork, or reheated sliced or minced cold meat. Allow 3 to 4 tablespoons per serving, enough to glaze the meat and leave a little pool for bread without drowning it. À table!
Chef Tips
- •Choose a prepared half-glaze with gelatinous body and restrained salt. If yours is sold as a concentrate, dilute it according to its directions before measuring; a salty paste used neat will overwhelm the capers and cornichons.
- •Cornichons are the small, sharply pickled gherkins wanted here. Sweet pickles change the sauce entirely, making the vinegar reduction taste confused rather than clean.
- •Use a dry white wine and a true wine vinegar. The wine need not be expensive, but it must not be sweet, because reduction concentrates sweetness as surely as it concentrates acidity.
- •Do not season early. Half-glaze, capers, and cornichons all bring salt, and the sauce becomes more concentrated as it simmers. Taste only after the final garnish is folded in.
Advance Preparation
- •The sauce can be prepared through the half-hour simmer up to two days ahead. Cool it promptly, cover, and refrigerate, then reheat at a bare simmer and add the cornichons, capers, and freshly chopped herbs only after removing it from the heat.
- •The cornichons and capers may be chopped a day ahead and refrigerated separately. Chop the chervil, parsley, and tarragon at the last moment so their colour and fragrance remain lively.
- •The unfinished sauce base freezes well for up to two months. Thaw it in the refrigerator and loosen it with a spoonful of water if it has set very firmly.
Frequently Asked Questions
Nutrition Information
1 serving (about 60g)
Calories
50 calories
Total Fat
2 g
Saturated Fat
1 g
Trans Fat
0 g
Unsaturated Fat
1 g
Cholesterol
5 mg
Sodium
560 mg
Total Carbohydrates
5 g
Dietary Fiber
1 g
Sugars
2 g
Protein
3 g
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