Piquant Sauce
Description
This piquant sauce offers a delightful balance of tangy gherkins, rich beef broth, and aromatic herbs. The deep brown roube provides a robust base that complements the acidity of white wine and fresh parsley. It is an excellent accompaniment for beef, veal, or fish dishes, adding a sophisticated flavor profile to simple preparations. The texture is smooth yet textured with finely chopped onions and gherkins, making it visually appealing and flavorful. Ideal for dinner parties or special family meals, this sauce elevates any protein with its complex taste. Easy to prepare with common pantry ingredients, it brings a touch of elegance to your table.Ingredients
Directions
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Heat margarine or butter in a 1-1/2-quart saucepan over low heat until melted.
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Cook and stir the thin slice of onion in the margarine until browned, then discard the onion.
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Stir the all-purpose flour into the margarine.
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Cook over low heat, stirring constantly, until the flour is deep brown.
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Remove from heat and stir in beef broth, white wine, parsley, gherkins, finely chopped onion, and chervil.
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Return to heat and bring to a boil, stirring constantly.
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Boil and stir for 1 minute.
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Stir in salt and pepper to taste.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 248.1kcal
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 5.3g27%
- Cholesterol 46.8mg16%
- Sodium 1340.8mg56%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 0.7g3%
- Sugars 1.3g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve this sauce with beef, veal, or fish for a classic pairing.
If fresh chervil is unavailable, you can substitute with dried chervil or a mix of dried parsley and tarragon.
For a richer flavor, use butter instead of margarine.
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
piquant, sauce, beef, gherkins, white wine, onion, parsley, chervil, roux, tangy, classic, international, fish, veal
