Sauce Poivrade - Pepper Sauce



Poivrade sauce is a classic French chili sauce that is an ideal accompaniment to marinated meat and game dishes. It consists of a flour-thickened mirepoix with wine, vinegar, and a high dose of pepper. There are two popular versions of the sauce: one for meat (especially beef) and the other for game meat specifically.

Meat Version: A mirepoix vegetable (for example, finely chopped vegetables) is softened in butter. Wine vinegar and white wine are added in equal amounts, then boiled until the liquid is reduced by half. Then, equal amounts of Espagnole Sauce and white stock are added and simmered for one hour. Add a few crushed black peppercorns. The sauce is then simmered for a few more minutes (after adding the peppers, the sauce should not be allowed to boil too much.) The sauce is then strained, adding a few more tablespoons of the clear stock, then reheated to serve.

Game Version: A vegetable mirepoix and small pieces of game meat to be served are softened in butter. Wine vinegar and white wine are added in equal amounts, then boiled until the liquid is reduced by half. Then, equal amounts of Espagnole Sauce and white stock are added and simmered for one hour. A few handfuls of cork peels can be added halfway through the boiling time. Add a few crushed black peppercorns. Then the sauce is boiled for a few more minutes. The sauce is then strained, a few more tablespoons of the clear stock are added, then reheated to serve.

The sauce can be made as a compound sauce derived from demi-glace or Espagnole sauce.


 

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