Charcutiere sauce recipe
- Cuisine: French
2 vine-ripened tomatoes
1 teaspoon tiny capers (preserved in
salt), well rinsed
4 small cornichons, chopped into
2 mm (1⁄8 in) dice
6 baby pickled onions, chopped into
2 mm (1⁄8 in) dice
1 tablespoon finely chopped flat-leaf
2 tablespoons Marinated Mustard Seeds
200 ml (7 fl oz) Pork Jus (page 260)
Plunge the tomatoes in boiling water for a few minutes to loosen the skins, refresh in iced water, then peel. Cut the tomatoes into quarters and slice away the seeds and internal flesh to leave you with 8 flat ‘petals’. Cut into very neat, small dice, about 2 mm (1⁄8 in) and set aside.
Put the rinsed capers into a small pan and cover with cold water. Bring to the boil then refresh the capers under cold running water for a minute – this will minimise the saltiness. Pat dry and set aside with the tomatoes and the other dry ingredients.
Put the pork jus into a small saucepan and heat to just below a simmer. Add all the other ingredients and warm briefly. Serve immediately.
Makes 400 ml
Recipe from Becasse: Inspirations and Flavours by Justin North with photographs by Steven Brown. Published by Hardie Grant Books.
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