Charcutière sauce

Charcutière sauce

By
From
Becasse
Makes
400 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 vine-ripened tomatoes
1 teaspoon tiny capers, well rinsed
4 small cornichons, chopped into 2 mm dice
6 baby pickled onions, chopped into 2 mm dice
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons Marinated mustard seeds
200ml * pork jus [rid:2156]

Method

  1. 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 and set aside.
  2. 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.
  3. 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.
Tags:
restaurant
Becasse
Justin
North
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