Sauce charcutière explained
Charcutière sauce is a compound French sauce consisting of a base of Sauce Robert[1] with a flavouring of chopped gherkins. Its literal translation is "sauce of the pork butcher". It is most frequently used with cuts of grilled or sautéed pork.[2]
Notes and References
- Book: Escoffier, Auguste (1846-1935) Auteur du texte. Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu. 1912. EN.
- Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))