- Source: Sauce poivrade
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. More traditional versions in French haute cuisine use sauce espagnole, one of the French mother sauces, as a thickener.
See also
List of sauces
Wine sauce
Food portal
Notes
Kata Kunci Pencarian:
- Saus
- Saus Espagnole
- Sauce poivrade
- French mother sauces
- Wine sauce
- List of pepper sauces
- Lists of foods
- Steak Diane
- List of sauces
- Siege of Paris (1870–1871)
