Sauce Poivrade: Unthickened Method

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


Prepare the sauce base in the same way as for the classic method: Brown the trimmings with the aromatic vegetables, deglaze with the vinegar and white wine, and reduce the liquids completely until they form a glaze on the bottom of the pan. Add 1 cup (250 milliliters) full-flavored brown stock to the pan and reduce a second time, until the liquids evaporate and caramelize on the bottom.

Moisten the mixture with 2 cups (500 milliliters) more stock and 1 cup (250 milliliters) marinade. Gently simmer the sauce for 30 minutes, skimming off any froth that floats to the surface. Add 10 crushed peppercorns to the sauce, and let them infuse for 10 minutes. Strain through cheesecloth.