Sauce Brune Piquante RecipeOrigin: France Period: Traditional |
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This is an excellent vinegar-flavoured sauce typically served with vegetables such as artichokes, celery, potatoes and onions and which can also be served as an accompaniment to sausages, bacon, rissoles and fritters. Ingredients:
200ml quick demi-glace sauce 
Sauce Brune Piquante Preparation:Method:Add the sauce to a pan, bring to a simmer and cook for about 15 minutes then add in all the remaining ingredients. Bring the mixture briefly to a boil, adjust the seasonings to taste and serve immediately. |
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