Sauce Grand-Veneur

Cream-Finished Sauce Poivrade

Preparation info

  • Difficulty


  • Yield:

    2½ cups

Appears in


By James Peterson

Published 1991

  • About


Sauce Grand-Veneur is a poivrade finished with cream and lightly sweetened with red currant jelly. It is delicious when served with game. To 2 cups (500 milliliters) sauce poivrade that has not been finished with butter, add 1 tablespoon (15 milliliters) red currant jelly and ½ cup (125 milliliters) of heavy cream. If necessary, the sauce can be lightly reduced.