Sauce Poivrade
Adapted from More Than gourmet
This is a simple palate-pleasing sauce for a variety of beef cuts such as grilled steaks, tenderloin, and roasts when using the French classic demi-glace. With a slight variation you will find this same sauce just as delicious with poultry when substituting the chicken demi-glace or with vegetables, potatoes, pasta, and grains when using the veggie-glace.
Servings: 3-4 Servings
Ingredients:
1 oz butter
3 tbs shallots, minced
2 tsp black or green peppercorn, cracked
1 cup red wine (please no cooking wines)
11/2 oz. Demi-Glace Gold® *** or you can use Jus de Poulet Lié Gold® (chicken demi-glace)*** or Veggie-Glace Gold® (vegetable demi-glace)***
1/2 cup water, hot
2 tbs fresh parsley, finely chopped
1. Sauté shallots in butter for 1–2 minutes or until translucent.
2. Add peppercorns and cook 30 seconds. Add red wine and reduce by half.
3. Add Demi-Glace Gold® and whisk until dissolved.
4. Add enough water to reach desired sauce thickness.
5. Add parsley and serve over desired dish.
Cooking Tips:
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.