Escoffier sauce piquante: how making classic sauces can change the way you cook.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with reduced acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Start by discussing the importance of sauces in cooking and how they can change your approach to recipes.

Introduce the sauce being made: sauce piquante, a French version distinct from the Creole version.

Mention that all ingredients will be listed in the video description.

Explain the two main components needed for a sauce: a cooking stock and flavoring elements.

Show the homemade veal brown stock and explain how to make it, emphasizing the importance of browning bones and cooking for 3-4 hours with aromatics.

Introduce an alternative to homemade stock: off-the-shelf bone broth, explaining its quality and ingredients.

Demonstrate using 2 cups of bone broth as the base for the sauce.

Prepare a mirepoix with 1 chopped onion, 1 chopped carrot, and 1 chopped celery stalk, adding them to the pot with 1 tablespoon of butter.

Add 1 tablespoon of thyme to the mirepoix and sauté until softened.

Incorporate 1/2 cup of tomato paste and stir to combine with the mirepoix.

Pour in 1/2 cup of white wine and allow it to reduce, scraping up any browned bits from the bottom of the pot.

Add the prepared bone broth to the mixture and bring to a simmer.

Introduce fresh herbs (chervil, parsley, tarragon) and chopped gherkin to the sauce.

Let the sauce simmer for a period, stirring occasionally, until it thickens to the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary