Recipes > Sauces & Spreads > Tomato Sauces > Tomato Sauce Piquante

Tomato Sauce Piquante


  • 1 ounce of ham
  • 1/2 onion
  • 1/2 carrot
  • 1/2 stick of celery
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 clove
  • 4 peppercorns
  • 1/3 cup of vinegar
  • 1/2 glass of Chablis
  • 1 cup of stock
  • 6 tomatoes
  • Velute or Espagnole sauce
  • 1 teaspoonful of castor sugar
  • juice of 1/2 lemon
  • 1 ounce of fresh butter


Cut up ham, onion, carrot, celery very fine, and fry them in butter together with bay leaf, thyme, clove and peppercorns. Over this pour vinegar, and when the liquid is all absorbed, add Chablis and stock. Then add tomatoes cut up and strained of all their liquid. Cook this in a covered stewpan and pass it through a sieve, but see that none of the bay leaf or thyme goes through. Mix this sauce with an equal quantity of Velute or Espagnole sauce, let it boil and pass through a sieve again and at the last add castor sugar, lemon juice, and fresh butter. Another tomato sauce may be made like this, but use stock instead of vinegar and leave out the lemon juice and sugar.


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