How to Prepare a Classic Charcutière Sauce
Charcutiere sauce is a variation of Sauce Robert with the addition of cornichons, a small tart pickle made from gherkin cucumbers. It is excellent on pork dishes.
If you look at its literal French translation, is “sauce of the pork butcher”. So basically, what we have is one classic French sauce, Sauce Robert, with some diced cornichons added to it to make this dish.
You can make this sauce stand alone if for example you are grilling some pork chops or a pork tenderloin, but this is a great sauce for making a pan sauce. After pan frying a pork chop, remove the chop from the pan, deglaze the pan with wine or stock and start making the sauce.
Although this Charcutière Sauce is typically served with pork dishes, it works well with chicken and veal.
Charcutiere Sauce Recipe
- Sauté the shallot in the butter until translucent.
- Add the white wine and reduce to a syrupy consistency.
- Add the demi glace, stir and reduce until the sauce is thick enough to coat the back of a spoon.
- Stir in the mustard, cornichons, and lemon juice.
- Whisk in the remaining ounce of butter.
- Season with salt and pepper.