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

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 . Get the recipe: https://www.thefrenchcookingacademy.com/recipes/escoffier-sauce-piquante Learn to make classic sauce with our online course: https://bit.ly/3jkuhcT 😀 SUBSCRIBE TO MY CHANNEL: https://bit.ly/2Of3oJD 💌 JOIN OUR NEWSLETTER►https://bit.ly/2lNomli 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. ********************************************************************************** Quality French homeware: https://bit.ly/3jhcmE3 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: https://amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84