Sauce poivrade

Sauce Poivrade is a classic French sauce made from peppercorns, vinegar, and stock. It is traditionally served with game and other meats. The name "poivrade" comes from the French word for pepper, "poivre".

Ingredients and Preparation

The primary ingredients of Sauce Poivrade are crushed peppercorns, vinegar, and a stock, typically veal stock. Additional ingredients may include shallots, carrots, onions, thyme, and bay leaves.

To prepare Sauce Poivrade, the peppercorns are first crushed and then sautéed with the shallots, carrots, and onions. Vinegar is then added, and the mixture is reduced until almost all the liquid has evaporated. The stock is then added, and the sauce is simmered until it has reduced by half. The sauce is then strained and can be served as is, or further reduced to the desired consistency.

Variations

There are several variations of Sauce Poivrade. For example, Sauce Diane is a version of Sauce Poivrade made with cream and mushrooms. Another variation is Sauce Au Poivre, which is made with brandy instead of vinegar.

Use in Dishes

Sauce Poivrade is traditionally served with game meats, such as venison and hare. However, it can also be used with other meats, such as beef, pork, and poultry. In addition, it can be used as a base for other sauces.

See Also

• List of sauces
• French cuisine
• Culinary arts