Sauce Poivrade (France)


  • 2 spoonful butter
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tablespoons of flour
  • 250 ml broth
  • 250 ml red wine
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon freshly chopped bell peppers (black, green, or black pepper)
  • 1 tablespoon freshly chopped thyme
  • 1 tablespoon freshly chopped parsley
  • Salt and pepper (adjust to taste)


Add the butter to a saucepan and melt it. Add the chopped onion and garlic and sauté until translucent.

Add the flour and fry for a few minutes on low heat, stirring until the color of the flour changes slightly.

Add the broth, red wine, red wine vinegar, and balsamic vinegar to the pot. Mix and let it boil.

After the sauce starts to boil, add salt, pepper, chopped pepper and thyme. Stir and cook on low heat for about 15-20 minutes until the sauce thickens and the flavors meld.

Sprinkle the freshly chopped parsley over the sauce and mix.

Serve the Sauce Poivrade sauce hot. You can serve it with meat dishes. You can pour the sauce over the meat or serve it in a separate sauce pan.

Note: Sauce Poivrade sauce is used to complement meat dishes. While cooking your meat, you can adjust the consistency of your sauce according to your desire. You can extend the cooking time to make the sauce thicker. Also, instead of freshly chopped pepper and thyme, you can add other herbs or spices, you can experiment according to your taste.

ENJOY YOUR MEAL

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