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Charcutiere sauce recipe
- Cuisine: French
Ingredients
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
parsley
2 tablespoons Marinated Mustard Seeds
(page 265)
200 ml (7 fl oz) Pork Jus (page 260)
Preparation
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.
If you enjoyed this Charcutiere sauce recipe then browse more French recipes, sauce and dressing recipes, cooks and their books recipes and our most popular hainanese chicken rice recipe.
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