Recipes > Sauces & Spreads > Sauce Piquante

Sauce Piquante


  • 1 table-spoonful of capers
  • 1 pound of minced parsley
  • yolks of 3 hard eggs
  • 1 table-spoonful of mustard
  • 6 anchovies
  • 2 spoonfuls of oil
  • 1 spoonful of vinegar
  • 1 spoonful of shalot
  • cayenne pepper
  • 1/2 pound of good gravy, or melted butter


Pound the capers and parsley as fine as possible, add the yolks; rub them together with the mustard. Bone the anchovies, pound them, and rub them through a hair sieve; mix with these the oil, vinegar, shalot, and a few grains of cayenne pepper. Rub all together in a mortar till thoroughly incorporated; then stir them into the gravy, and pass the whole through a sieve.


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The Lady's Own Cookery Book (1844).

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