re: Tell me about how to make a sauce piquante.

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.