Sauce: Charcutière

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Sauce charcutière” from www.unileverfoodsolutions.be

Sauce: Charcutière recipe
Serving Size: Not set

Ingredients

- 20.2884 fl oz (600 mL) white wine
- 17.6370 oz (500 g) finely chopped onion
- 33.8140 fl oz (1 L) water
- 3.5274 oz (100 g) Knorr Sauce Espagnole powder
- 0.5291 oz (15 g) confectioners' sugar
- 1.0582 oz (30 g) Amora Dijon mustard
- 7.0548 oz (200 g) finely diced cornichons

Instructions

1. Boil onion with wine, then reduce until one-third of the liquid remains.
2. Stir in water and espagnole powder. Simmer gently for 10 minutes.
3. Stir in sugar, mustard and cornichons; serve.

Metric source quantities retained with calculated US equivalents. Use the specified powder, not prepared sauce.

Yield: Not specified

Source: Adapted from Unilever Food Solutions Belgium.
https://www.unileverfoodsolutions.be/fr/recette/sauce-charcutiere-R0079568.html
Recipe Metadata
Recipe ID
14567
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14567

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!