For ➍1 shallot
1 dl beef fond (or veal stock)
1 dl white wine
5 cl cream
3 tbs Belgian pickles
Chop the shallots very thinly.
Melt a knob of fresh butter in the skillet. Brown the pieces shallots briefly in the skillet. Add the white wine. Let the wine boil strongly. Stir frequently with a wooden spoon to deglaze the pan.
Reduce heat. Add the beef fond to the pan, spoon the pickles in and add the cream. Stir the sauce and reduce for a few m.
Season the sauce to taste with salt and freshly milled pepper.
Serve with pork cutlets or fillet such as varkenshaasje met bloemkool.
Belgian 'Blackwell sauce' is made with local variations on the English Crosse & Blackwell piccalilli. C&B was founded in 1706 and offered many foods and spices from the colonies. Its sweet & sour piccalilli, a relish sauce with cauliflowers, pickles and mustard, lightly inspired by Indian chutneys, became very popular across the continent. In Belgium, the combination of the always available jarred piccalilli (called simply 'pickles') with pork meat became a Belgian classic. One of the best is made by Tierenteyn in Ghent.
