Learning how to make classic French sauces will increase you culinary skills . This French version of the sauce piquante is a tangy sauce with tomato, gherkins and fresh herbs .
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0:00 Intro
3:26 The components of a sauce
04:52 Homemade cooking stock and alternatives
07:00 Making the sauce
17:47 Tasting notes
🧅🥕INGREDIENTS🥕🧅
For the sauce base:
500 ml / 2 cups brown veal or beef stock (either freshly made or of the shelf)
1 tablespoon onion (small rough chop)
1 tablespoon carrot (small rough chop)
1 tablespoon celery (small rough chop)
30 grams /1 oz pork belly (unsmoked and unsalted) cut small pieces
1 tablespoon of mushrooms trimming ( optional)
a small twig of thyme
100 ml / 3.3 fluid oz dry white wine
1 and a half tablespoon tomato paste
20 /0.7 oz grams butter
15 grams /0.5 oz plain all purpose (or T45 flour ideally) use 10 grams for a thinner consistency and more subtle taste.
For the reduction and flavoring:
150 ml / 5 fluid oz dry white wine
150 ml / 5 fluid oz good quality red or white wine vinegar ( I used apple cider vinegar)
1 tablespoon sweet and sour gherkins (finely chopped)
1 tablespoon of parsley (finely chopped)
1 tablespoon of chervil (finely chopped)
1 tablespoon of tarragon (finely chopped)
20 to 30 grams /1 oz (finely chopped shallot)
salt and pepper to season (I actually forgot to mention this in the video but the seasoning has to be added just before the herbs and gherkins. season to your own taste and add more pepper then salt.
Cooking notes:
- When combining the reduction and sauce base you only need to use 300 ml of the sauce base and add it to the vinegar and wine reduction.
- The sauce base has to be cooked and reduced for 20 minutes on low heat.
- The reduction of vinegar and wine must be reduced by half so you are left with only 150 ml in total at the end.
If you use an "of the shelf" ready made stock as shown in the video you will need to add 200 grams of beef of veal meat trimming alongside the pork. Sear the meats really well and only then add the aromatics and then the stock to the pan.
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene): [ Ссылка ]
Heavy duty cutting board (wood):
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Essential utensil set:
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Kitchen scales Us Oz and metric grams:
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Measuring cups set:
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KNIVES AND KNIFE SETS:
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Great value chef knife:
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Forged knife set (mercer culinary):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook: [ Ссылка ]
How to cook pastry: [ Ссылка ]
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For people wanting to learn technique like in culinary school:
The professional chef:
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Le garde manger:
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Paul Bocuse Institute culinary book:
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The complete robuchon:
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The professional Patry chef:
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Baking and pastry, mastering the art:
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Beautiful French Pastry recipe book:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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