Poivrade Sauce

Pepper Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. Espagnole sauce
  • 2 shallots
  • 1 sprig of thyme</


Finely chop the shallots and simmer them with the herbs and spices in the wine and vinegar until reduced by half. Strain the liquid into the hot Espagnole sauce and add extra ground pepper to taste.