dietary lifestyle

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. &quot;Piquant&quot; comes from the French for &quot;to prick or sting,&quot; which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.

Sauce Piquant

shallot, minced

dry white wine

white wine vinegar

Gold® (or Demi-Glace

cornichons (sour gherkin pickles)

capers

chervil

parsley

tarragon

Salt and black pepper

unsalted butter

In a small saucepan over medium heat, combine the shallot, wine, and vinegar, and bring the mixture to a boil. Cook until the liquid is reduced by 3/4, to a little over 1/4 cup.

Reduce the heat, add the reconstituted&amp;nbsp;Demi-Glace Gold®, bring to a low simmer, and cook for 10 minutes, until the sauce coats the back of a spoon.

Stir in the cornichons, capers, and herbs. Season to taste with salt and pepper. Finish by whisking in the butter until it has melted into the sauce.

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Sauce Piquant

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Sauce Piquant

The most viewed dietary lifestyle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine