Sauce Poivrade

By on November 20, 2017

This is a simple palate-pleasing sauce for a variety of beef cuts such as grilled steaks, tenderloin, and roasts when using the French classic demi-glace.

Sauce Poivrade

Sauce Poivrade

With a slight variation, you will find this same sauce just as delicious with poultry when substituting the chicken demi-glace or with vegetables, potatoes, pasta, and grains when using the veggie-glace.

Sauce Poivrade
 
Cook time
Total time
 
This is a simple palate-pleasing sauce for a variety of beef cuts such as grilled steaks, tenderloin, and roasts when using the French classic demi-glace. With a slight variation you will find this same sauce just as delicious with poultry when substituting the chicken demi-glace or with vegetables, potatoes, pasta, and grains when using the veggie-glace.
Author:
Recipe type: Sauce
Cuisine: French
Serves: 3-4
Ingredients
  • 1 oz butter
  • 3 tbs shallots, minced
  • 2 tsp black or green peppercorn, cracked
  • 1 cup red wine (please no cooking wines)
  • 11/2 oz. Demi-Glace Gold® *** or you can use Jus de Poulet Lié Gold® (chicken demi-glace)*** or Veggie-Glace Gold® (vegetable demi-glace)***
  • ½ cup water, hot
  • 2 tbs fresh parsley, finely chopped
Instructions
  1. Sauté shallots in butter for 1–2 minutes or until translucent.
  2. Add peppercorns and cook 30 seconds. Add red wine and reduce by half.
  3. Add Demi-Glace Gold® and whisk until dissolved.
  4. Add enough water to reach desired sauce thickness.
  5. Add parsley and serve over desired dish.

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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I’ve followed the food show circuit for years, charted the winners, and personally tested the cooking sauces.

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