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

quote:

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Creole = no roux
Piquant = spicy

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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.

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.