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Pepper Sauce (Poivrade)

Pepper Sauce (Poivrade recipe image
This International sauce features Slab Bacon, Diced, Onions, Chopped, Carrots. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 326.2
Description
This International sauce features Slab Bacon, Diced, Onions, Chopped, Carrots. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 ounce Slab Bacon, Diced
  • 2 lg Onions, Chopped
  • 2 lg Carrots, Peeled And Chopped
  • 3 lg Shallots, Minced
  • 1 lg Leek, White Part Only, Well
Directions
  1. 1
    Washed And Thinly Sliced 2 tb Red Wine Vinegar 2 tb Unbleached Flour 1 Clove Garlic, Crushed 2 c Hearty, Dry, Red Wine 1 ea Bouquet Garni 2 c Brown Stock (See Stocks) 1 tb Whole Black Pepper Corns, -Crushed Salt To Taste 1/4 c Brandy This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon.
  2. 2
    Serve this with beef or game, especially pheasant.
  3. 3
    This sauce will also keep for two days in the refrigerator.
  4. 4
    Rewarm over low heat before serving.
  5. 5
    Saute the bacon in a large heavy saucepan over medium heat for 2 minutes.
  6. 6
    Add the onions, carrots, shallots, and leek and
  7. 7
    cook until well browned, about 12 to 15 minutes.
  8. 8
    Stir in the vinegar and
  9. 9
    simmer over low
  10. 10
    heat until the liquid has evaporated, about 10 to 15 minutes.
  11. 11
    Whisk in the flour and cook one minute more.
  12. 12
    Then add the garlic, wine, bouquet garni and stock.
  13. 13
    Simmer over low heat for one hour.
  14. 14
    Stir in the cracked peppercorns and salt then simmer for 10 minutes more.
  15. 15
    strain through a sieve lined with a layer of cheesecloth.
  16. 16
    Return to the saucepan and add the brandy.
  17. 17
    Simmer 3 minutes over low heat and serve hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 326.2kcal
% Daily Value *
Total Fat 21.2g33%
Saturated Fat 7.0g35%
Cholesterol 23.0mg8%
Sodium 905.0mg38%
Total Carbohydrate 13.9g5%
Dietary Fiber 2.7g11%
Sugars 6.0g
Protein 19.9g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bacon, carrots, chopped, diced, international, leek, minced, onions, only, part, peeled, pepper, poivrade, sauce, sautéing, shallots, simmering, slab, title, vegetables
Read it online: https://www.chefs-mate.com/recipe/pepper-sauce-poivrade/