Jump to content

Sauce poivrade

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Northamerica1000 (talk | contribs) at 00:41, 15 September 2014 (enlarge img to bring out detail). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Sauce poivrade being prepared

Sauce poivrade, 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 pepper.[1]

See also

Notes

  1. ^ André L. Simon, A concise encyclopedia of gastronomy, 1952, p. 39
Retrieved from "https://en.wikipedia.org/w/index.php?title=Sauce_poivrade&oldid=625596112"