Free Recipe Sauce Poivrade
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Sauce Poivrade Recipe
2 oz Slab bacon; diced
2 lg Onions; chopped
2 lg Carrots, peeled & chopped
3 lg Shallots; minced
1 lg Leek, white only; thinly
-sliced
2 tb Red wine vinegar
2 tb Flour
1 Garlic clove; crushed
2 c Wine, red, dry
1 Bouquet garni
2 c Brown stock
1 tb Peppercorns, green; cracked
Salt; to taste
1/4 c Brandy
Sauce Poivrade Preparation
Saut^B the bacon in a large heavy saucepan over medium heat for 2 minutes. Add the onions, carrots, shallots, and leek and cook until well browned, about 12 to 15 minutes. Stir in the vinegar and simmer over low heat until the liquid has evaporated, about 10 to 15 minutes. Whisk in the flour and cook one minute more. Then add the garlic, wine, bouquet garni and stock. Simmer over low heat for one hour. Stir in the cracked peppercorns and salt then simmer for 10 minutes more. strain through a sieve lined with a layer of cheesecloth. Return to the saucepan and add the brandy. Simmer 3 minutes over low heat and serve hot. This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant. This sauce will also keep for two days in the refrigerator. Re-warm over low heat before serving. From The Complete Book Of Sauces by Sallie Y. Williams per Sallie Krebs Fidonet COOKING echo From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 2
How Do You Cook Sauce Poivrade?
If you know a better Sauce Poivrade Recipe please comment below.