Sauce Piquant
- 4 Tbsp butter
- 5 1/2 Tbsp flour
- 2 cups hot brown stock
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 Tbsp chives, finely chopped
- 1 Tbsp olives, finely chopped
- 1 Tbsp mild red pepper, finely chopped
- 1 Tbsp pickles, finely chopped
- 1 Tbsp capers, finely chopped
- 2 Tbsp vinegar
Melt butter in sauce pan; brown well. Add flour and continue browning, stirring constantly. Add hot brown stock gradually, while beating briskly. Add pepper and salt; bring to the boiling point. Simmer the rest of the ingredients in vinegar for 5 minutes (be patient, you rascal). Add to sauce and simmer for 15 minutes (be patient, you rascal).
Submitted by May 23, 2009
22 min
20 min
42 min