Vegan / Vegetarian
In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.
1 shallot, minced
3/4 cup dry white wine
6 tablespoons white wine vinegar
1 tablespoon chopped cornichons (sour gherkin pickles)
1 tablespoon chopped capers
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
Salt and ground black pepper
2 tablespoons unsalted butter
In a small saucepan over medium heat, combine the shallot, wine, and vinegar, and bring the mixture to a boil. Cook until the liquid is reduced by 3/4, to a little over 1/4 cup.
Reduce the heat, add the reconstituted Demi-Glace Gold®, bring to a low simmer, and cook for 10 minutes, until the sauce coats the back of a spoon.
Stir in the cornichons, capers, and herbs. Season to taste with salt and pepper. Finish by whisking in the butter until it has melted into the sauce.