Recipes > Sauces & Spreads > Pungent Sauce (Sauce Piquante)
Put into a saucepan the vinegar, thyme, sweet marjoram, laurel, garlic, shalot, and Cayenne pepper and salt to your taste. Add the broth or gravy. Stew the whole slowly till it is reduced to two thirds of the original quantity: then strain it.
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Domestic French Cookery (1836).
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