Piquante

Robert's sharper cousin: vinegar in place of some of the wine, and cornichons chopped in at the end.

60 g — shallot

80 ml — white wine vinegar

80 ml — dry white wine

350 ml — brown stock

60 g — cornichons

8 g — parsley

Reduce the shallot, vinegar and wine until almost dry. Vinegar that has not been reduced makes the sauce sour rather than sharp — the two are not the same thing.

Add the Espagnole, simmer fifteen minutes, then stir in the chopped cornichons and parsley away from the heat so they keep their crunch.

Boiled or roast pork, tongue, rich offal, leftover roast meat.