Sauce Piquante (Espagnole, Demi-Glace, White Wine, Vinegar, Cornichons, Capers, Herbs)

This 3rd generation mother sauce derives from Sauce Espagnole and Demi-Glace. This recipe is for the French Herb and Vinegar Sauce not to be confused with the Cajun tomato-based spicy red sauce known throught the US South states, especially Louisianna. "Piquante" means "to prick or sting," which is exactly what this sauce is supposed to do, in a zesty, flavourful way, of course. This traditional French Sauce Piquante is tangy and slightly acidic, perfect for cutting through the rich, smoky flavours of grilled pork, beef, lamb, or vegetables.

6 shallots, minced
4 Tbsp. (2 oz) dry white wine
4 Tbsp. (2 oz) white wine vinegar
2 cups demi-glaze (500 mL)
2 Tbsp. cornichons (sour gherkin pickles), sliced
2 Tbsp. capers, chopped (optional)
2 tsp. fresh chervil, chopped
2 tsp. fresh parsley, chopped
2 tsp. fresh tarragon, chopped
1 Tbsp. butter, cold to finish (15 g)
sea salt
black pepper, freshly ground

In a small saucepan over medium heat, combine the shallot, wine, and vinegar, and bring the mixture to a boil. Lower the heat and simmer until the liquid is reduced by half.

Add the demi-glace, and continue to simmer for about 10 minutes, until the sauce coats the back of a spoon.

Strain the sauce with a fine mesh seive and add the julienned cornichons and chopped herbs. Season to taste with salt and pepper. Finish by swirling in the butter until it has melted. Serve right away.

Makes about 2 cups.