The Culinary Professional 2023

Charcutière Sauce

Category:
Sauces, brown sauce derivatives

Equipment:
Saucepan, spoon

No. Servings:
16

Serving Size:
2 fl. oz. (60 mL)

Scale portions to

View measurement units by

Yield:
1 qt. (960 mL)

Ingredients

1 qt.

* Robert Sauce (18.16)

5 oz.

cornichon (or any acidic pickle), julienne

Method

Bring Robert sauce to a boil.

Add cornichons at the last moment.

**Hold at or above 135°F (57°C) until service.

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

890

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Note

Sauce charcutière is named after the profession in France that is responsible for making pork dishes like sausages. With the addition of a julienne of cornichons, Robert sauce is transformed into charcutière sauce. The cornichons make for an even tangier sauce that is perfect with pork.

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Charcutière Sauce

Ingredients

Method