Recipes > Sauces & Spreads > Sauce Piquante, to serve hot

Sauce Piquante, to serve hot


  • butter
  • 2 onions sliced
  • 1 carrot
  • 1 parsnip
  • thyme
  • laurel
  • basil
  • 2 cloves
  • 2 shalots
  • 1 clove of garlic
  • parsley
  • scallions
  • flour
  • broth
  • 1 spoonful of white wine vinegar
  • squeeze of a lemon
  • cayenne
  • salt


Put into a stewpan a bit of butter, with the onions, carrot, parsnip, a little thyme, laurel, basil, the cloves, shalots, garlic, parsley, and scallions; turn the whole over the fire till it is well coloured; then shake in some flour, and moisten it with some broth, the white wine vinegar, and the lemon, and strain it through a sieve, adding a little cayenne and salt. It is good with every thing.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus