Sauce poivrade
Sauce poivrade being prepared
TypeSauce
Place of originFrance
Main ingredientsmirepoix, black pepper, Espagnole sauce or wine and vinegar

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 black pepper.[1] More traditional versions in French haute cuisine use sauce espagnole, one of the French mother sauces, as a thickener.[2]

See also

Notes

  1. ↑ André L. Simon, A concise encyclopedia of gastronomy, 1952, p. 39
  2. ↑ A. Escoffier, 68. Sauce Poivrade, Le Guide Culinaire, 1903
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