Pepper sauce (poivrade)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Slab Bacon, Diced |
| 2 | larges | Onions, Chopped |
| 2 | larges | Carrots, Peeled And Chopped |
| 3 | larges | Shallots, Minced |
| 1 | large | Leek, White Part Only, Well Washed And |
| Thinly Sliced | ||
| 2 | tablespoons | Red Wine Vinegar |
| 2 | tablespoons | Unbleached Flour |
| 1 | Clove Garlic, Crushed | |
| 2 | cups | Hearty, Dry, Red Wine |
| 1 | each | Bouquet Garni |
| 2 | cups | Brown Stock (See Stocks) |
| 1 | tablespoon | Whole Black Pepper Corns, Crushed |
| Salt To Taste | ||
| ¼ | cup | Brandy |
Directions
This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant. This sauce will also keep for two days in the refrigerator. Rewarm over low heat before serving.
Saute the bacon in a large heavy saucepan over medium heat for 2 minutes. Add the onions, carrots, shallots, and leek and cook until well browned, about 12 to 15 minutes.Stir in the vinegar and simmer over low heat until the liquid has evaporated, about 10 to 15 minutes. Whisk in the flour and cook one minute more. Then add the garlic, wine, bouquet garni and stock. Simmer over low heat for one hour. Stir in the cracked peppercorns and salt then simmer for 10 minutes more. strain through a sieve lined with a layer of cheesecloth. Return to the saucepan and add the brandy. Simmer 3 minutes over low heat and serve hot.
Yield: About 2½ Cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams