Pepper Sauce (Poivrade)
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.
Yield
2 1/2 cupsPrep
?Cook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
bacon
slab, diced |
|
| 2 | large |
onions
chopped |
|
| 2 | large |
carrots
peeled, chopped |
|
| 3 | large |
shallots
minced |
*
|
| 1 | large |
leeks
white part only, well washed, thinly sliced |
*
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 1 | clove |
garlic
crushed |
|
| 2 | cups |
red wine
dry, hearty |
*
|
| 1 | each |
bouquet garni
|
*
|
| 2 | cups |
stock
brown |
|
| 1 | tablespoon |
black peppercorns
whole, crushed |
|
| 1 | x |
salt
to taste |
*
|
| ¼ | cup |
brandy
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
bacon
slab, diced |
|
| 2 | large |
onions
chopped |
|
| 2 | large |
carrots
peeled, chopped |
|
| 3 | large |
shallots
minced |
*
|
| 1 | large |
leeks
white part only, well washed, thinly sliced |
*
|
| 3E+1 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 1 | clove |
garlic
crushed |
|
| 473 | ml |
red wine
dry, hearty |
*
|
| 1 | each |
bouquet garni
|
*
|
| 473 | ml |
stock
brown |
|
| 15 | ml |
black peppercorns
whole, crushed |
|
| 1 | x |
salt
to taste |
*
|
| 59 | ml |
brandy
|
*
|
Directions
Sauté 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 sauce will also keep for two days in the refrigerator.
Rewarm over low heat before serving.
