Sauce Poivrade: Glace de Viande Method

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


Follow the steps for the classic method, but replace the demi-glace with an appropriately flavored brown stock. During the last stage, when the sauce has been strained into a clean saucepan, dissolve 5 tablespoons (75 milliliters) glace de viande in the reducing sauce. Finish the sauce with slightly more butter than is called for in the classic method (3 ounces/90 grams).