Sauce: Poivrade
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Poivrade Sauce” from www.essentialcuisine.com
Ingredients
- 1.7637 oz (50 g) butter - 2.6455 oz (75 g) finely chopped onion - 2.6455 oz (75 g) finely chopped carrot - 2.6455 oz (75 g) finely chopped celery - 15 crushed peppercorns - 1 fresh thyme sprig - 2 bay leaves - 3.3814 fl oz (100 mL) red wine - 3.3814 fl oz (100 mL) red wine vinegar - 33.8140 fl oz (1 L) Essential Cuisine Signature Beef Jus - 1.6907-3.3814 fl oz (50-100 mL) double cream, optional - 1.7637 oz (50 g) unsalted butter, for finishing - Salt and ground pepper, to taste
Instructions
1. Melt first butter; gently cook vegetables, peppercorns, thyme and bay until tender, barely colored. 2. Add wine and vinegar; reduce over high heat until one-third remains. 3. Add jus and optional cream; boil, then simmer until spoon-coating. 4. Off heat, whisk in finishing butter. Do not reboil. Strain, season and serve. Metric source amounts retained; US equivalents calculated. Yield: 4 servings Source: Adapted from Essential Cuisine, Poivrade Sauce. https://www.essentialcuisine.com/recipes/poivrade-sauce/
Per serving | Servings: 4
Generated: 2026-11-10T01:30:06+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Trans fat and Cholesterol are known subtotals, with data for 8 of 9 ingredients. Sugar is a known subtotal, with data for 7 of 9 ingredients. Missing contributions are unknown, not zero.