Sauce Piquante
Ingredients
100 g finely chopped Onion
2 oz Butter
1 glass White Wine
1/2 glass White Vinegar
1 litre Demi-Glace
150 g Gherkins finely chopped
75 g Capers finely chopped
1/2 handful Parsley
20 g (1tablespoon) Dijon Mustard
A little Lemon Juice to taste
Method
Cook onion slowly in butter until golden. Add wine and vinegar and reduce to 1/2 quantity. Add demi glace and simmer until syrupy and a little reduced. Add mustard, gherkin, capers and parsley.
Sharpen if necessary with a few drops of lemon (may not be necessary).
Remarks
Sauce used in this dish on menu: Fricadelles with Sauce Piquante $6.00 (minced baby veal rubbed with butter and onions, sauteed and served with brown sauce and gherkins, capers and tarragon)
Also 7.7.76 Lamb Cutlets with Piquant Sauce $5.80 (Brown sauce with gherkins) Also 16/10/75, Fricadelles with Sauce Piquante at $3.90
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