Sauce Poivrade

Sauce Poivrade (French Pepper Sauce)

A classic French pepper sauce traditionally served with grilled or roasted game, beef, or lamb. The vinegar and wine give it a bright, peppery bite balanced by a velvety roux-thickened finish.

Prep

10 min

Cook

45 min

Total

55 min

Serves

4 (about 500 ml / 2 cups)

Difficulty

Medium

Recipe ingredients

• •30 g (¼ cup) unsalted butter
• •30 g (¼ cup) all-purpose flour
• •1 large shallot, finely minced
• •15 g (2 tbsp) cracked black peppercorns, coarsely crushed, mixed colors if possible
• •60 ml (¼ cup) red wine vinegar
• •120 ml (½ cup) dry red wine, a Burgundy or other dry French red
• •250 ml (1 cup) brown stock (beef or veal), warm; game stock is traditional if available
• •1 sprig fresh thyme
• •1 leaf bay leaf
• •5 g (1 tsp) salt, or to taste
• •1 pinch caster sugar, to balance acidity, optional
• •15 g (1 tbsp) softened butter, for mounting (beurre monté), optional

Steps

1. 1 Melt 30 g (¼ cup) butter in a heavy saucepan over medium heat. Add the minced shallot and sweat 3–4 minutes until translucent but not colored.
2. 2 Add the crushed peppercorns and cook 1 minute, stirring, to release their aroma.
3. 3 Pour in the red wine vinegar and red wine, raise the heat to medium-high, and reduce by about two-thirds until the liquid is syrupy and coats the back of a spoon, 6–8 minutes.
4. 4 Stir in the flour and cook gently for 2 minutes, whisking, to cook out the raw flour taste while keeping the mixture pale (do not brown).
5. 5 Gradually whisk in the warm stock, then add the thyme sprig and bay leaf. Bring to a gentle simmer.
6. 6 Simmer uncovered for 20–25 minutes, skimming any foam or fat from the surface, until the sauce has thickened enough to lightly coat the back of a spoon and tastes mellow rather than raw-wine sharp.
7. 7 Remove the thyme and bay leaf. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract flavor; discard the solids.
8. 8 Season with salt and a pinch of sugar if the acidity needs balancing. For a glossy, velvety finish, whisk in the optional 15 g (1 tbsp) softened butter off the heat (monter au beurre).
9. 9 Taste and adjust seasoning. Keep warm (below 70 °C / 160 °F) and serve within 1 hour. Do not boil after mounting with butter, or the sauce will break.