re: Sauce Picante

quote:

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Sauce Picante
no roux?

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Well, the butter and flour is a roux, its just not a dark one.

To the other posters... Courtboullion, as I have had it, is thicker, and more tomatoey. The way my mother made sauce piquant, as I have listed, is lighter, and quicker... and we often made it with chicken if we couldn't find anything better to put in it. I seem to remember my grandmother simmering a courtboullion for hours, and using mashed up whole canned tomatoes, tomato paste, etc. Both are usually pretty spicy in our house.

Also... I second the turtle recommendation... but I would have no idea where to get turtle to make it.