Sauce Poivrade Recipe

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) all-purpose flour 1 tablespoon (15g) all-purpose flour
• 1 cup (240ml) beef or veal stock 1 cup (240ml) beef or veal stock
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 tablespoon (15ml) red wine vinegar 1 tablespoon (15ml) red wine vinegar
• 1 tablespoon (15g) black peppercorns, crushed 1 tablespoon (15g) black peppercorns, crushed
• 1 bay leaf 1 bay leaf
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a saucepan over medium heat.
2. 2.
   Add the shallot and garlic to the pan and sauté until they become translucent.
3. 3.
   Sprinkle the flour over the shallot and garlic mixture and cook for a minute, stirring constantly.
4. 4.
   Slowly pour in the beef or veal stock, red wine, and red wine vinegar, stirring continuously to avoid lumps.
5. 5.
   Add the crushed black peppercorns, bay leaf, and fresh thyme to the saucepan.
6. 6.
   Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the sauce thickens to your desired consistency.
7. 7.
   Remove the bay leaf and thyme sprigs from the sauce.
8. 8.
   Season with salt to taste.
9. 9.
   Strain the sauce through a fine-mesh sieve to remove any solids.
10. 10.
    Serve the Sauce Poivrade warm over roasted meats, game, or poultry.

Treat your ingredients with care...

• Black peppercorns — For a more intense peppery flavor, toast the peppercorns in a dry skillet before crushing them.

Tips & Tricks

• If you prefer a smoother sauce, you can blend it using an immersion blender or a regular blender.
• Adjust the amount of black peppercorns according to your personal preference for spiciness.
• For a richer flavor, use homemade beef or veal stock instead of store-bought.

Serving advice

Serve the Sauce Poivrade alongside roasted beef tenderloin for an exquisite dining experience. Drizzle the sauce over the meat or serve it on the side for dipping.

Presentation advice

To enhance the presentation, garnish the Sauce Poivrade with a sprig of fresh thyme or a sprinkle of freshly ground black pepper.