Sauce Piquante (Herb-Vinegar Sauce for “Boiled” or Roasted Meat)

There’s more than one version of this French sauce, which goes especially well with roasted or grilled pork but also with boiled or roasted lamb or beef as well as leftover meats. Here are two home variations, one with dried herbs and one with fresh. (In either case, a professional would add demi-glace or sauce espagnole and finish the sauce, off the he…