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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 butter3 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
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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.
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