Escoffier sauce piquante: how making classic sauces can change the way you cook.

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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 . LEARN TO MAKE CLASSIC FRENCH SAUCES WITH OUR ONLINE COURSE: https://bit.ly/3jkuhcT

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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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Comments

Yanik Kunitsin says:

That's one strange definition of "flexibility" – if someones don't like it make potato gratin or grill vegetables.

dirtyketchup says:

Is that Raymond Blanc I spot on your shelf? 😉 I adore him! Such a sweet chef, man, and mentor. If it is him, I wonder why I've never heard you mention him before.

Chris Stone says:

Never found an escoffier recipe that doesn’t work? I’ve always thought sole caprice sounded on the edge.

N. Kirk Evans says:

From Lafayette, LA, love the shout out to distinguish this from the Cajun "piquante" sauce I've made many times. I know cajun cuisine a lot better than French, but am loving learning the techniques… although I still can't get over only cooking your roux for just one minute.

kinn grimm says:

it maybe an escofier recepy, but throwing away that rendered porkbelly fat seems like sacriledge

rb02909 says:

Excellent – merci beaucoup!

Walter Morim says:

Just amazing my friend! Looks so delicious!

Claire Wright says:

This sauce I will definitely make and very soon 👏🏻👏🏻👏🏻👏🏻👏🏻

dick fitzwelliner says:

Whats the point of using toasted flour? I've never seen it done before.

Nevermind, he answered 5 seconds after I restarted the video

Dave Sieg says:

Stephane, your offhand comment about having easy home-grown chervil will get chuckles from several family members here in Michigan. I have many herbs growing like weeds, but chervil survives maybe one year out of three, or four. Precious like diamonds. This year, a good one, just enough for one large pork pie. Your cooking with vinegar is an inspiration. Thanks.

chase stewart says:

Made this tonight… WOW! worth the work. Roommates loved it too.

Arsalan Wares says:

You talk too much. Just give the damn recipe.

CRASHBANDICOOT MATE says:

Stephane, I'm a luddite in the kitchen, I've got inferior ingredients also and yet you've got me to make a sauce that has blown my mind😁😁😁 thanks for your clear concise and well explained videos….

Elliott Hankin says:

What is the lining of your saucier? Nickle? Mine are tin lined

Benjamin Sagan says:

Bon jour! Can you offer any recommendations for substitutions on the gherkins? It sounds like they contribute a textural element that's essential, so I'm thinking along the lines of a pepper, like canned green chiles or even something much more assertive, like a diced habanero — but I'd like your opinion before I ruin an Escoffier sauce. I just really hate gherkins….

Alexander Flynn says:

Thanks. You’ve got a great channel here and your love of food is infectious. I love cooking myself and I’ve learnt so much from you over the last couple of years. Keep up the good work.

Tom Lindsay says:

That copper saucepan is absolutely beautiful.
Thanks for another fantastic video!😀

Nicholas Hasan says:

Hi Stephane, what do you recommend if this is at home where I would buy pieces of bony meat. Should I still separate meat from bone and do the processes separately?

Alex Bozzi says:

No longer a slave to recipes…except for sauce recipes! 😉

Jacques de Morton says:

Stephane, I greatly enjoy your cooking demonstrations from my small farm, here in the French Alps. The secret of french cooking is to take what you have and make it very tasteful.
Peoples follow the rules of old Chefs, but the old Chefs originally purchased the cheapest ingredients and found the ways to make those very flavourful.

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