Recipes > Sauces & Spreads > Poivrade Sauce

Poivrade Sauce


  • 1/2 pint of the best vinegar
  • 1/2 pint of water
  • 2 large onions
  • 1/2 handful of horseradish
  • white pepper
  • salt
  • shalot


Boil the vinegar, water, onions, horseradish, and a little pounded white pepper, some salt and shalot, all together a quarter of an hour. If you would have it clear, strain and bottle it: if you chuse, add a little gravy when you use it.


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The Lady's Own Cookery Book (1844).

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