Pepper Sauce

Sauce Poivrade

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Carrot, Minced Fine
  • 2 Sprigs Each of Thyme and Parsley
  • An Onion, Minced Fine
  • ½ Pint of Consomme
  • A Bay Leaf
  • A Wineglassful of Sherry, or Madeira
  • ½ of a Grated Lemon
  • A Small Piece of Celery
  • Salt and Black Pepper to Taste
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • A Dash of Cayenne


Put the butter in the saucepan, and as it melts add the flour. Let it brown slowly, and then add one pint of Consomme. Let it boil, and then add the minced herbs and vegetables, and the zest or outer skin of half a grated lemon. (The zest is the skin of a lemon, grated off without touching the inner white skin or pulp.) Let all boil slowly for an hour and a half. Add a wineglassful of Sherry or Madeira and season with salt and black pepper (hot) and a dash of Cayenne. Let it boil for ten minutes longer, take off the stove and strain, and serve with any game.