Sauce poivrade
Sauce poivrade, sometimes called sauce au poivre, is a peppery sauce in French cuisine.
Sauce poivrade being prepared
It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with pepper.[1] More traditional versions use Espagnole sauce to thicken.[2]
See also
- List of sauces
- Wine sauce
Notes
- André L. Simon, A concise encyclopedia of gastronomy, 1952, p. 39
- A. Escoffier, 68. Sauce Poivrade, Le Guide Culinaire, 1903
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