The Poivrade Family of Sauces

These deeply flavored sauces are prepared by moistening caramelized mirepoix with vinegar and the marinade used for red meats and game. The marinade itself is prepared with herbs, mirepoix vegetables, and white wine. Traditional recipes moisten this intensely flavored infusion with demi-glace. The sauces are then flavored by infusing cracked black pepper for 10 minutes before the sauce is strained. Pepper should never be cooked longer than that in the sauce or its delicate pine-like perfume will be lost—only a grating harshness will remain.