Sauce poivrade

Sauce poivrade
Sauce poivrade being prepared
TypeSauce
Place of originFrance
Main ingredients

Sauce poivrade (French pronunciation: [sos pwavʁad]), sometimes called sauce au poivre, is a peppery sauce in French cuisine.

It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with black pepper.[1] More traditional versions in French haute cuisine use sauce espagnole, one of the French mother sauces, as a thickener.[2]

See also

Notes

  1. ^ André L. Simon, A concise encyclopedia of gastronomy, 1952, p. 39
  2. ^ A. Escoffier, 68. Sauce Poivrade, Le Guide Culinaire, 1903
This article is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.