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Le Chaudron recipe
Sauce Charcutière aux cornichons
Charcutière sauce with cornichons
⏱ 30 minServes 4Medium120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2onions, chopped
150 ml (⅔ cup)dry white wine
250 ml (1 cup)veal stock
2 tbspmustard
6cornichons, sliced
30 g (1 oz)butter
- 2 onions, chopped
- 150 ml (⅔ cup) dry white wine
- 250 ml (1 cup) veal stock
- 2 tbsp mustard
- 6 cornichons, sliced
- 30 g (1 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onions in butter for 8 minutes until golden.
- Add the white wine and reduce by half.
- Add the veal stock and simmer 10 minutes.
- Whisk in the mustard without boiling.
- Add the cornichons.
- Adjust the seasoning; serve with pork chops or sausages.
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