📝 About This Recipe
A cornerstone of classical French haute cuisine, Sauce Poivrade is a sophisticated, peppery masterpiece traditionally served with noble game meats. This derivative of Sauce Espagnole balances the deep, roasted notes of a rich brown stock with the sharp acidity of a vinegar reduction and the pungent warmth of cracked peppercorns. It is a silky, complex sauce that transforms a simple roast into a regal feast, embodying the elegance of the French culinary tradition.
🥗 Ingredients
The Aromatics (Mirepoix)
- 1/2 cup Carrots (finely diced)
- 1/2 cup Onion (finely diced)
- 1/4 cup Celery (finely diced)
- 2 tablespoons Unsalted Butter (high quality)
The Reduction Base
- 1/2 cup Red Wine Vinegar (good quality)
- 1 cup Dry Red Wine (such as Cabernet or Syrah)
- 1 tablespoon Black Peppercorns (coarsely crushed, not ground)
- 2 sprigs Fresh Thyme
- 1 piece Bay Leaf
The Body and Finish
- 3 cups Demi-Glace or Rich Beef Stock (preferably homemade)
- 2 tablespoons Flour (for a light roux if using stock instead of demi-glace)
- 1 tablespoon Cold Unsalted Butter (cubed, for finishing)
- 1/2 teaspoon Salt (to taste)
- 1 teaspoon Red Currant Jelly (optional, for a touch of classic sweetness)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan over medium heat, melt the 2 tablespoons of butter until foaming.
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2
Add the finely diced carrots, onions, and celery. Sauté the mirepoix for 8-10 minutes until the vegetables are soft and have taken on a deep golden-brown color.
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3
If using flour to thicken (if your stock isn't a reduced demi-glace), sprinkle it over the vegetables and cook for 2-3 minutes to create a brown roux.
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4
Pour in the red wine vinegar and the crushed peppercorns. Increase heat to medium-high and boil until the liquid has reduced by half (the 'gastrique' phase).
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5
Add the red wine, thyme sprigs, and bay leaf. Continue to simmer until the liquid is reduced by half again, concentrating the flavors.
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6
Stir in the demi-glace or rich beef stock. Bring the mixture to a gentle boil, then immediately reduce the heat to a very low simmer.
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7
Simmer uncovered for about 45-50 minutes. Skim any foam or impurities that rise to the surface with a spoon to ensure a clear, bright sauce.
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8
The sauce is ready when it is thick enough to coat the back of a spoon (nappe consistency).
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9
Strain the sauce through a fine-mesh sieve (chinois) into a clean saucepan, pressing lightly on the solids to extract all the flavor before discarding them.
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10
Return the strained sauce to a low heat. Whisk in the red currant jelly if using, which adds a subtle shine and balances the pepper's heat.
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11
Remove from heat. For the final 'monter au beurre,' whisk in the cold cubes of butter one by one until the sauce is glossy and velvety.
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12
Taste and adjust seasoning with salt, though the reduction usually provides enough intensity. Serve immediately while warm.
💡 Chef's Tips
Use whole peppercorns and crush them yourself using a mortar and pestle or the bottom of a heavy pan for the best aromatic oils. If the sauce becomes too thick, whisk in a tablespoon of warm stock or water to loosen it. Never boil the sauce after adding the final cold butter, or the sauce will lose its glossy emulsion and 'break.' For an even deeper flavor, use game bird or venison stock if you are serving it with wild game. Avoid using pre-ground pepper, as it will make the sauce unpleasantly gritty and overly bitter.
🍽️ Serving Suggestions
Drizzle generously over a pan-seared venison loin or roasted rack of lamb. Serve alongside a classic Beef Wellington to cut through the richness of the pastry and pâté. Pair with a bold, tannic red wine like a Châteauneuf-du-Pape or a Northern Rhône Syrah. Accompany with a side of buttery pomme purée and glazed root vegetables. Excellent as a finishing touch for roasted duck breast or wild boar medallions.