{"id":6791,"slug":"sauce-piquante-2","title":"SAUCE PIQUANTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of drawn butter","one tablespoon of vinegar","lemon juice","two tablespoons of chopped capers","pickles","olives","one-half teaspoon onion juice","a few grains cayenne pepper"],"ingredients_norm":["drawn butter","vinegar","lemon juice","caper","pickle","olive","onion juice","few grains cayenne pepper"],"steps":["To one pint of drawn butter add one tablespoon each of vinegar and lemon juice and two tablespoons each of chopped capers, pickles, and olives, one-half teaspoon onion juice, a few grains cayenne pepper."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w15:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ddbcffb0cb0138f87eb3e55d22fb9cba683b0f052317c72e765eee92a981449d","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sauce-piquante-2"}