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Pique Seasoning



Pique Seasoning is an extinct, American commercially-made liquid condiment for cooking. It is no longer being made or sold.

It was made from vegetable protein derivatives, water, salt, yeast, vegetable extract, spices and vegetable fat.

Though meat free, its purpose was to give dishes more of a meaty taste. Diluted, it could be used in place of a meat stock.

It was concentrated, so you used it sparingly.

The height of its popularity seems to have been the 1940s.

Substitutes

Kitchen Bouquet



Literature & Lore

"Pick meat from bones of turkey, scraping away as much stuffing as possible; disjoint the carcass and barely cover with cold water mixed with one-fourth cup of pique seasoning for every pint of water."


-- From Curry of Turkey with Wild Rice Tasty Dish. Syracuse, New York: Syracuse Herald. Friday, 9 January 1948. Page 5.

Sauces

Agrodolce; Applesauce; Au Jus; Barbeque Sauce; Black Mint Sauce; Chile con Queso; Chimichurri Salsa Recipe; Chippie Sauce; Cranberry Sauce; English Sauces; Fermented Black Beans; Finadene Sauce Recipe; Finadene Sauce (for fish) Recipe; Finadene Sauce; Fish Sauces; French Sauces; Fry Sauce; Gravy; Green Sauce; Harissa; Hoisin Sauce; Instant Flour; Japanese Sauces; Ketjap Manis; Liebig's Extract of Meat; Lizano Sauce; Maggi; Melba Sauce; Mojo Sauces; Mojo (Cuban); Mole; Murri; Parsley Sauce; Pasta Sauce; Pearà; Pesto Modenese; Pipián Paste; Pique Criollo; Pique Seasoning; Pizza Sauce; Raita; Reducing; Salmuera; Sambals; Sauces; Sriracha Sauce; Tabasco Green Pepper Sauce; Tabasco; Tapenade; Tomato Sauce; Truffle Butter; Vatapá; Walnut Sauce; White Sauce; XO Sauce

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Citation

Oulton, Randal. "Pique Seasoning." CooksInfo.com. Published 29 June 2005; revised 06 November 2007. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/pique-seasoning>.

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