Escoffier sauce piquante: how making classic sauces can change the way you cook

Name: Escoffier sauce piquante: how making classic sauces can change the way you cook
Cuisine: French, European, Mediterranean
Ingredients: 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; 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.; 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; Black Pepper

2 steps

Learning how to make classic French sauces will increase you culinary skills . This French version of the sauce piquante is a tangy sauce with tomato, gherki...

Updated at: Thu, 17 Aug 2023 09:48:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories345.7 kcal (17%)

Total Fat16.3 g (23%)

Carbs18 g (7%)

Sugars4.1 g (5%)

Protein5.7 g (11%)

Sodium781.3 mg (39%)

Fiber1.5 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Sauce Base

500mlbrown veal stock

or beef, either freshly made or of the shelf

1 tablespoononion

small rough chop

1 tablespooncarrot

small rough chop

1 tablespooncelery

small rough chop

30 gramspork belly

unsmoked and unsalted, cut small pieces

thyme

100mldry white wine

tomato paste

20 gramsbutter

15 gramsplain all purpose flour

or t 45 flour ideally, use 10 grams for a thinner consistency and more subtle taste

Reduction

150mldry white wine

150mlred wine vinegar

good quality, or white, I used apple cider vinegar

1 tablespoonsweet and sour gherkins

finely chopped

1 tablespoonparsley

finely chopped

1 tablespoonchervil

finely chopped

1 tablespoontarragon

20 gramsshallot

Instructions

Step 1

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.

Step 2

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.

View on youtube.com

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