Sauce poivrade
From Wikipedia the free encyclopedia
 Sauce poivrade being prepared | |
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | mirepoix, black pepper, Espagnole sauce or wine and vinegar |
Sauce poivrade (French pronunciation: [sos pwavʁad]), 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]
