Recipes > Sauces & Spreads > Piquante Sauce

Piquante Sauce

(Baked fish, roast and broiled meats)


  • 2 cupfuls of brown stock
  • 4 tablespoonfuls of butter
  • 2 tablespoonfuls of flour
  • 4 tablespoonfuls of vinegar
  • dash of cayenne
  • 1 tablespoonful of chopped onion
  • 1 tablespoonful of chopped capers
  • 2 tablespoonfuls of chopped pickle
  • 1 teaspoonful of sugar
  • 1/2 teaspoonful of salt
  • 1 teaspoonful of tarragon vinegar


Put the butter in a saucepan, and when it begins to brown add the flour, and stir until it is well browned, but do not let it burn. Draw to a cooler place on the range, and slowly add the stock, stirring constantly, add salt and cayenne, and let simmer for ten minutes. In another saucepan boil the vinegar, onion, and sugar rapidly for five minutes; then add it to the sauce, and at the same time add the capers, pickle and tarragon vinegar. Stir well, and let cook for two minutes to heat the pickle. If the sauce becomes too thick dilute it with a little water.

For piquante sauce No 2, to two cupfuls of Espagnole sauce add capers and pickles.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus