Recipes > Sauces & Spreads > Poivrade Sauce

Poivrade Sauce


  • piece of butter the size of an egg
  • about 1 tablespoonful of flour
  • 1 tablespoonful of vinegar
  • 1 wine-glass of claret wine
  • 1 glass of broth
  • 1 shallot cut in two
  • 1 middling-sized onion, also cut in two, with a clove stuck in each piece
  • 1 sprig of thyme
  • 1 sprig of parsley
  • 1 bay-leaf
  • 1 clove of garlic
  • salt
  • 2 pepper-corns


Put the butter in a stewpan, and set it on the fire; when melted, sprinkle in it, little by little, the flour, stirring the while; when of a proper thickness, and of a brownish color, take from the fire, add the vinegar, claret wine, broth, shallot, onion, thyme, parsley, bay-leaf, garlic, a little salt, and the pepper-corns; boil about twenty minutes, strain and use.

The vinegar, shallot, and onion may be boiled separately as for a piquante sauce.


Hand-Book of Practical Cookery (1884).


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