68 Sauce Poivrade

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Heat ½ dl (2 fl oz or ¼ U.S. cup) oil in a pan; add a Mirepoix comprising 100 g ( oz) carrots, 80 g (3 oz) onion, a few parsley stalks, a pinch of thyme, and half a crushed bayleaf and cook until lightly coloured. Moisten with 1 dl ( fl oz or ½ U.S. cup) vinegar, 2 dl (7 fl oz or U.S. cup) of marinade and reduce by two-thirds. Add 1 litre ( pt or U.S. cups) Sauce Espagnole and allow to simmer gently for 45 minutes. Ten minutes before passing the sauce, add 8 crushed peppercorns; pass through a sieve with a little pressure then add a further 2 dl (7 fl oz or U.S. cup) of marinade. Bring to the boil, skim and carefully simmer for approximately 35 minutes so as to reduce the sauce to the required quantity.

Pass again through a fine strainer and finish with 50 g (2 oz) butter.

This sauce is suitable for serving with butcher’s meat which has been either marinated or not.