Tomato Sauce Piquante
Tomato Sauce Piquante is a sharp, smooth sauce built on a finely chopped ham and vegetable base, then finished with lemon and a little sugar. The vinegar is cooked down before any wine or stock goes in, which concentrates its tang. Blending the tomato with Veloute or Espagnole gives body, and two passes through a sieve leave it silky. It comes from Emily Waters' Italian cookbook The Cook's Decameron.
Instructions
Chop the ham, onion, carrot and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.
Pour the vinegar over the vegetables and let it cook until the liquid has all been absorbed. Then add the Chablis and the stock, followed by the tomatoes.
Cook the mixture in a covered stew pan. Pass it through a sieve, taking care that none of the bay leaf or thyme goes through with it.
Mix the sieved sauce with an equal quantity of Veloute or Espagnole sauce and bring it to the boil. Pass it through a sieve a second time.
Stir in the castor sugar, the lemon juice and the ounce of butter to finish.
Make it personal.
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