Sauce charcutière is a variation of a classic sauce Robert with the addition of chopped gherkins. In turn, sauce Robert is one of the oldest sauces in classic French cooking, so note you are cooking classic! This is an excellent sauce to any pork dish, as its literal French translation means “sauce of the pork butcher”. The best way to make the sauce is to use the same pan you cooked the pork fillet, so you extract all the caramelisation flavours into the sauce.
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