Recipes > Sauces & Spreads > Sauce Piquante

Sauce Piquante


  • 1 heaping tablespoonful of butter
  • 1 heaping tablespoonful of flour
  • well-seasoned vegetable stock
  • 1 small cucumber pickle
  • 2 olives
  • a few capers
  • salt
  • pepper


Melt the butter in a spider and when it bubbles stir into it the flour, cook until it turns a dark brown, taking care not to let it burn, add to it enough well-seasoned vegetable stock to make the sauce the proper consistency, then pour it into a granite-ware saucepan and add the cucumber pickle, olives and capers, all chopped very fine; season with salt and pepper to taste.


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The Golden Age Cook Book (1898).

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