James Peterson

Sauce Poivrade: Classic Method

Preparation info
  • Yield: approximately

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Coarsely chop 1 small onion (3 ounces/100 grams) and half