Recipes > Sauces & Spreads > Hot Piquante Sauce

Hot Piquante Sauce


  • 2 ounces of lean ham
  • 1 small piece of onion
  • celery
  • stalks of parsley
  • 1 clove
  • 1/2 tablespoon of pepper
  • 1/2 bay-leaf
  • 1/2 cup (scant) of vinegar
  • 1/2 cup of bouillon (or water in which you have dissolved 1 tablespoon of extract of beef)
  • 1 teaspoon of potato flour
  • 1 teaspoon of French mustard
  • capers
  • pickles


Chop up fine lean ham and onion, add a little celery, the stalks of parsley, clove, pepper, and bay-leaf.

Pour over these ingredients vinegar. Cover the saucepan and allow it to boil until it has consumed one-half.

Put into another saucepan bouillon. Allow it to boil, and then thicken with potato flour which has been diluted in a little cold water. Drop this, little by little, into the saucepan until you have gained the required thickness for the sauce. Then pour in the boiled vinegar, passing it through cheese-cloth.

Mix well together and add French mustard, some capers, and some chopped-up pickles.

Serve hot with meats or tongue. The pepper should predominate in this sauce.


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Simple Italian Cookery.

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