Sauce Charcutière

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES 

Here’s an old French masterpiece, updated just a touch, making a tangy delight over smoked or grilled pork tenderloin. The sauce comes together quickly, so we make it fresh each time we plan to use it.

Sauce Charcutière is a classic French sauce known for its savory and tangy flavor profile. The name “charcutière” comes from the French word “charcutier,” which refers to a skilled butcher or pork butcher. This sauce was originally created to complement and enhance the taste of various charcuterie, including sausages, pâtés, and other cured meats.

The sauce typically consists of a base made from lard or unsalted butter, which provides richness and depth to the flavor. Minced onions are sautéed until soft and translucent, contributing to the sauce’s aromatic and savory notes. Demi-glace, a reduced stock that adds richness and depth, serves as the primary liquid in the sauce.

To balance the richness, Dijon mustard is added, bringing a slight tang and a touch of spiciness to the sauce. The final touch comes from minced cornichon pickles, which add a delightful tangy and briny element to the sauce. These pickles are small, French-style gherkins that are preserved in vinegar, lending a unique twist to the overall flavor profile.

Sauce Charcutière is a versatile accompaniment that pairs wonderfully with a variety of meat dishes, particularly those featuring pork or charcuterie items. Its savory, tangy, and slightly sweet taste makes it an excellent complement to rich and hearty dishes, adding a burst of flavor that enhances the overall dining experience.

Whether served with sausages, pâtés, roasted pork, or other meaty delights, Sauce Charcutière brings a delightful complexity to the table. Its French origins and robust flavor make it a popular choice among those seeking to elevate their meals with a touch of French culinary finesse. Enjoy this delectable sauce as a gourmet addition to your favorite dishes and savor the delightful taste of French-inspired cuisine.

MAKES: ABOUT 1¼ CUPS

INGREDIENTS:

• 1 tablespoon lard or unsalted butter
• 3 tablespoons minced onion
• 8 ounces demi-glace
• 1 teaspoon Dijon mustard
• 2 tablespoons minced cornichon pickles
• Kosher salt or coarse sea salt

INSTRUCTIONS:

1. Warm the lard in a sauté pan over medium heat. Stir in the minced onion and cook until it becomes soft and translucent, which should take around 7 minutes.
2. Add the demi-glace and Dijon mustard to the pan, stirring until well combined and heated through.
3. Remove the sauce from the heat and whisk in the minced cornichon pickles.
4. Taste the sauce and add kosher salt or coarse sea salt as needed to adjust the seasoning according to your preference.
5. Serve the warm sauce at the table as a flavorful accompaniment to your favorite dishes.

SPICING TIP:

• This delicious sauce gets its rich and savory flavor from demi-glace, a concentrated stock that has been significantly reduced to intensify its taste. You can find good-quality demi-glace at supermarkets or purchase it online. One widely available brand is Demi-Glace Gold. Using demi-glace elevates the sauce’s taste, making it a delightful addition to a variety of dishes. Enjoy this flavorful creation as you savor your meals with a touch of sophistication and depth.