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Piquant Sauce
Piquant Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from gherkins, capers and shallots cooked in a thickened blend of vinegar, stock, meat glaze and anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Piquant Sauce.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesVegetable RecipesBritish Recipes
This is a classic recipe for a Victorian version of Piquant Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 22.—Piquant Sauce
First prepare of gherkins, capers, and sholots, all chopped as fine as dust, a tablespoonful of each; place these in a small stewpan with a little pepper and a wineglassful of vinegar; set this to boil for about four minutes, then add rather better than half a pint of good stock, an ounce of brown thickening, No. 9, a small bit of glaze and a teaspoonful of anchovy; boil, skim and pour into a small stewpan for use.
Modern Redaction
Method:
Combine the gherkins, shallots and capers in a small blender. Add a splash of the vinegar and chop until very fine. Scrape into a pan, season with pepper then pour in the remaining vinegar. Bring to a boil and cook for 5 minutes then add the stock and brown thickening along with the glaze and anchovy sauce. Return to a boil, take off the heat then skim the surface free of any fat.
Turn into a bowl and store until needed, or serve immediately as a sauce accompaniment to strongly-flavoured meat and beef dishes.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.
