Sauce Piquante

Recipe Ingredients

1 tablespoon	15ml	Butter
2 tablespoons	30ml	Chopped onions
1 tablespoon	15ml	Flour
1/2 cup	118ml	Consomme
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Wine vinegar
1 tablespoon	15ml	Dry mustard
1 tablespoon	15ml	Pickle - thinly sliced (medium)

Recipe Instructions

In small, heavy saucepan, heat butter. Add onions and cook until slightly browned. Sprinkle with flour. Stir in consomme, wine, and vinegar. Bring to boil. Add mustard and cook until smooth, stirring constantly. Simmer for 10 minutes, stirring occasionally. Correct seasoning. Add pickle and continue simmering for 5 minutes more.

Good with red meat, excellent with pork and tongue.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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