Folks who make sauce piquant the old, hard way will laugh at this easy way recipe. They'll stop laughing when they taste it. The old way calls for browning the meat, then removing it from the pot and making a roux with the oil. The meat is returned to the pot near the end of the cooking process. Using this easy method, you simply add the meat near the end of the cooking process if the meat is fish and add it at the beginning if the meat is red meat such as venison.|
You can even use frozen pre-cooked meat such as Buffalo Wings or chicken nuggets. You can even use left over fried fish. Got some of the Colonel's fried chicken left over from a party? Make a sauce piquant with it!
This recipe makes 2 quarts of sauce piquant, and it was cooked over my front yard campfire in a Lodge 2 quart Camp Dutch Oven. For best taste, it requires 2 hours of simmering time4 hours is better.
You will need:
No salt. Add it if you want, but there's plenty in the Rotel® tomatoes.
Use the 1/3 cup of oil and the 1/2 cup of flour and make a roux.
When the roux turns brown, like you see in this photo, slowly add the 2 cups of water.
Note that I put the remaining ingredients in a bowl, then dumped the bowl into the pot. With a bigger bowl, I could have added the 2 cups of water here. For camping, I could have put the remaining ingredients in a quart Zip bag, frozen it, then added it and the water here.
Serve over rice and add Tabasco® to taste. Try this easy sauce piquant recipe. It's delicious!
Home Back to the cooking section