Charcutière Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre sauce Robert
- 100 grammes cornichons (small pickled gherkins), cut in thick, short julienne (thin matchstick strips)
Instructions
- Heat the sauce Robert to serving temperature. Just before serving, add the cornichons that have been cut into thick, short julienne (thin matchstick strips). Stir gently to combine.