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Started By
Message
re: Tell me about how to make a sauce piquante.
Posted on 2/20/13 at 12:42 pm to LSU Tiger Bob
Posted on 2/20/13 at 12:42 pm to LSU Tiger Bob
quote:
If you make a roux you make a stew? Or a fricassee
Sauce Piquant is a tomato gravy in addition to the roux..
0
Posted on 2/20/13 at 12:44 pm to Aubie Spr96
quote:
If I was to scale this down to say a family of (4), would I simply cut everything in half?
Probably still too much but sauce piquante freezes well.
Posted on 2/20/13 at 12:54 pm to Capt ST
Very nice. Now tell me..honest question...is there a difference between a shrimp sauce piquante and a shrimp creole?
Posted on 2/20/13 at 1:10 pm to OTIS2
Creole vs. sauce piquante--creole is lighter, fresher, a little thinner. Not as pepper-hot, or as full of bell pepper's "green" flavors. SP is lots thicker, way spicier, and overall a heavier dish.
Posted on 2/20/13 at 1:23 pm to Capt ST
quote:
Is he going to be on Letterman tonight talking about his win?
As a matter of fact I will be on Letterman tonight taking all the credit. Suck it ST!!!
Posted on 2/20/13 at 1:27 pm to OTIS2
The roux and the heat. So many of these dishes have their own regional flavor. Like the olives, damn near every sauce piquante made by coworkers from the LaPlace area has olives. There really isn't that much difference in the one I cooked Saturday and a courtbuillon either. A little more roux, scratch the lemons, throw in some crab and shrimp with the fish. But the recipes are very similar ingredent wise.
Posted on 2/20/13 at 1:29 pm to Trout Bandit
You going all Milli Vanilli on me.
Posted on 2/20/13 at 1:45 pm to Capt ST
quote:
The roux and the heat. So many of these dishes have their own regional flavor.
good answer
Creole = no roux
Piquant = spicy
and I was about to bring up the Courtbouillion referance as well.
Posted on 2/20/13 at 1:55 pm to Kajungee
Did somebody mention Sauce Piquante? Count me in....... 
The main difference in ingredients I use in my Sauce Piquante that is not used in other type of "gravies" is the combination of real butter and Burgundy. I do sometimes use Burgundy to deglaze after searing a roast a Roast however.
Damn, lets get together and cook one up!!!
The main difference in ingredients I use in my Sauce Piquante that is not used in other type of "gravies" is the combination of real butter and Burgundy. I do sometimes use Burgundy to deglaze after searing a roast a Roast however.
Damn, lets get together and cook one up!!!
Posted on 2/20/13 at 1:57 pm to Capt ST
olives? I guess whatever one likes huh? 
The pics you posted look very good!!
The pics you posted look very good!!
Posted on 2/20/13 at 2:25 pm to Kajungee
quote:Fair enough. And I do use lemons in the Creole, but not a sauce piquant,though I haven't really called myself making a shrimp sauce piquant any time lately.
Creole = no roux
Piquant = spicy
As for the olives, they are a great addition...and true to the Spanish roots that are part of the dish. I picked that up from a recipe I read 25+ years ago.
Posted on 2/20/13 at 2:52 pm to W
I'll try 1/4 and go from there. This will be fun like the jambalaya experiment. It's fun to try new things, but I have no reference for what these things should taste like. LOL!
Posted on 2/20/13 at 2:57 pm to Aubie Spr96
quote:
I'll try 1/4 and go from there. This will be fun like the jambalaya experiment. It's fun to try new things, but I have no reference for what these things should taste like. LOL!
Cool. You have no bias then. Sauce piquant has its own distinct taste anyway.
It will definitely make you:
Posted on 2/20/13 at 7:02 pm to W
Thanks for all the responses, folks!
I wasn't trying to start a debate.
Thread is bookmarked. Softshell turtles will be getting caught on my jug lines soon, rabbit is still in season, chicken and sausage is always available too. I will be making it soon!
I wasn't trying to start a debate.
Thread is bookmarked. Softshell turtles will be getting caught on my jug lines soon, rabbit is still in season, chicken and sausage is always available too. I will be making it soon!
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