Ingredients with Measurements:
- 1 cup beef broth
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons capers, drained
- 2 tablespoons cornichons, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Saucepan
- Whisk
Step-by-step instructions:
1. In a saucepan, melt the butter over medium heat.
2. Add the minced shallot and garlic, and cook until softened.
3. Add the beef broth, red wine vinegar, and Dijon mustard, and whisk until combined.
4. Bring the mixture to a simmer, and let it cook for 5-7 minutes, or until it has thickened slightly.
5. Add the capers and cornichons, and cook for an additional 2-3 minutes.
6. Season the sauce with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of sauce, enough for 4 servings
Nutritional information:
Calories: 70
Fat: 6g
Carbohydrates: 2g
Protein: 1g
Sodium: 300mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Dijon mustard can be substituted with whole grain mustard or spicy brown mustard.
- Capers can be substituted with chopped olives or pickled onions.
- Cornichons can be substituted with chopped dill pickles or pickled jalapenos.
Variations:
- For a creamier sauce, add 1/4 cup of heavy cream at the end of cooking.
- For a spicier sauce, add a pinch of cayenne pepper or red pepper flakes.
- For a sweeter sauce, add a tablespoon of honey or brown sugar.
Tips and tricks:
- Make sure to whisk the sauce constantly to prevent lumps from forming.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
- This sauce pairs well with grilled or roasted meats, such as steak, pork chops, or chicken.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce in a gravy boat or small pitcher alongside the main dish.
Garnishes:
Garnish the sauce with chopped fresh parsley or chives.
Pairings:
This sauce pairs well with grilled or roasted meats, such as steak, pork chops, or chicken.
Suggested side dishes:
Serve the main dish with roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a few more minutes to thicken. If it is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
Make sure to cook the sauce to a safe temperature of at least 165°F to prevent foodborne illness.
Food history:
Charcutiere sauce is a classic French sauce that originated in the region of Charcuterie, where cured meats are produced.
Flavor profiles:
This sauce is tangy, savory, and slightly sweet, with a briny kick from the capers and cornichons.
Serving suggestions:
Serve the main dish with a glass of red wine or a cold beer.
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Region: French