Dish

Sauce charcutière

Charcutière sauce

Sauce charcutière is made from mustard, vinegar, cornichons, capers, and shallots. It is commonly used as a topping for grilled or roasted meats. Sauce charcutière is low in fat and calories, making it a healthier option than many other sauces.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Sauce charcutière originated in France and has been used in French cuisine for centuries. It is particularly popular in dishes featuring charcuterie, or cured meats.

Dietary considerations

Sauce charcutière is not suitable for people with a sensitivity to mustard or vinegar.

Variations

There are many variations of sauce charcutière, with different levels of tanginess and sweetness. Some recipes may include honey or brown sugar to balance out the acidity.

Presentation and garnishing

Sauce charcutière can be presented in a small pitcher for pouring or drizzled over the dish. It can be garnished with chopped herbs or sliced cornichons.

Tips & Tricks

When making sauce charcutière, be sure to finely chop the cornichons and capers to ensure a smooth texture.

Side-dishes

Sauce charcutière pairs well with grilled or roasted meats, particularly pork and beef. It can also be used as a dipping sauce for sausages or other charcuterie.