There’s always a moment, after a well-built charcuterie board, where you’re left with the good bits.
A slice of salami, a ribbon of prosciutto, something smoky, something spiced—too much to discard, not quite enough to serve again.
This is where this sauce begins.
Inspired by the classic French idea of sauce charcutière, this version leans into the reality of what’s on hand—turning those odds and ends into something rich, savoury and quietly indulgent.
It’s not a strict recipe so much as a method. One that rewards instinct, welcomes variation, and proves that a handful of leftovers can become something far greater than expected.
Ingredients
What you’ll need (these are very loose guidelines, as all good things are)
- ~150–200g leftover charcuterie
(anything goes: prosciutto, salami, chorizo, ham, pancetta… even that mystery slice – but hold the green or black mould!) - 1 small French shallot, finely chopped
- 1 clove garlic, finely chopped
- A knob of butter (because of course)
- A splash of white wine, cider or dry vermouth
- 1–2 tsp Dijon mustard
- A small handful of cornichons and/or capers, chopped
- 100–150ml stock or a splash of cream (dealer’s choice)
- Fresh herbs – parsley or tarragon – especially fabulous
- Black pepper (go gently on salt)
Method
Finely chop your charcuterie—small enough to melt into the sauce, but leave it with a little texture.
Add the charcuterie into a frypan and cook over a medium heat – you might need a touch of butter until the meats render – as they do allow them to catch on the edge. Don’t rush this – it’s your flavour base – it needs time to develop.
Once well rendered, and the shallot and then the garlic, cook gently until they are soft and fragrant – don’t allow too get too brown as they just become bitter.
Once the onions are translucent and sweet, add a splash of wine/cider/vermouth and let it bubble – scrape the good bits up from the base of the pan.
Stir in the mustard and then add the stock or the cream – go you looking after your bone health.
Then it is time to sharpen and balance out the sauce – add cornichons or capers – I prefer both. Of course.
Taste your sauce – it might need a bit more acid – so use a little more wine/cider or vermouth. Then add pepper.
Finish the sauce with finely chopped fresh herbs and butter. Why not? Be generous and it will make it luscious.
This sauce is traditionally served with pork chops, fried or grilled chicken. But tossed through pasta? Now you are talkin!. Poured over roasted potatoes with something green on the side (we need green veg for balance, obviously). Or save on washing up and just eat it standing at the stove with fabulous bread. Who are we to judge?
Final note:
This is not a precise sauce. It’s a conversation between whatever is left on your board.
Some nights it leans smoky. Others, sharp and mustardy. Occasionally, it gets a little carried away.
We fully support that.
