Poivrade Sauce
Poivrade Sauce
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| Yield |
| 16ounces |
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Poivrade Sauce
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Ingredients
- 6ounces mirepoix
- 1tablespoon vegetable oil
- 1each bay leaf
- 1sprig thyme
- 2each parsley stems
- 3ounces white wine vinegar
- 4ounces dry white wine
- 16ounces Demi-glace
- 2teaspoons black peppercornscrushed
- 1ounce buttercold
Yield:
Instructions
- Sweat the mirepoix in oil.
- Add bay leaf, thyme, parsley, vinegar, crushed peppercorns and white wine.
- Reduce by half, add demi-glace and simmer for 40 minutes.
- Strain through a fine chinois and monte au beurre with butter.
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