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Sauce Piquant

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.


about 2 cups
  • 1 shallot, minced
  • 3/4 cup dry white wine
  • 6 tablespoons white wine vinegar
  • 3 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®, Jus de Poulet Lié Gold®, or Veggie-Glace Gold®) dissolved in 1 1/2 cups hot water
  • 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


  1. 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.
  2. 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.
  3. 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.
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Classic French Stocks and Sauces