POIVRADE SAUCE
Makes: 1 liter. Cooking time: 30 minutes.
Ingredients:
75 g butter or oil
100 g carrots
100 g onion
75 g celery
1 bay leaf
1 sprig thyme
1 dl dry red wine
1 dl vinegar
1 liter demi-glace 50 g bacon
20 crushed peppercorns
20g jenifer berries in butter
seasoning of salt and pepper,cayenne pepper,lemon juice, butter
Method:
(1) Heat the butter in a shallow sided pan. Add the vegetables and herbs and
fry until brown in colour.
(2) Add the red wine and vinegar. Boil and reduce until it forms a slightly
sticky glaze.
(3) Add the brown sauce and gently simmer for a few minutes. Add the crushed
peppercorns and continue to cook for a further 5 minutes, skimming the surface
continuously.
(4) Strain through a conical strainer into a clean pan, reboil, skim and season
to taste.
(5) Complete the sauce at the moment of serving with knobs of butter.
Note:
May be served with game such as hare and venison.
