Poivrade Sauce

Pepper Sauce

Ingredients

  • ½ pt. Espagnole sauce
  • 2 shallots
  • 1 sprig of thyme
  • 1 bay leaf
  • 12 peppercorns
  • ½ glass red wine
  • 2 tablesp. wine vinegar ground pepper to taste

Method

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.

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