A classical French brown sauce from the grande cuisine tradition, Sauce Poivrade is a robust, pepper-forward reduction typically paired with game meats. It is built on a brown stock (often game or veal), aromatics, vinegar, and finished with butter for gloss and body.
Equipment Needed
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Heavy-bottomed saucepan (2–3 L capacity)
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Sauté pan (for mirepoix)
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Wooden spoon or heatproof spatula
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Fine chinois or mesh strainer
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Whisk
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Measuring spoons and cups
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Chef’s knife & cutting board
Ingredients (Serves ~4–6)
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30 g (2 tbsp) unsalted butter
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1 small carrot, fine dice
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1 small onion, fine dice
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1 shallot, minced
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1 tbsp crushed black peppercorns (freshly cracked, coarse)
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1 sprig thyme
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1 bay leaf
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60 ml (¼ cup) red wine vinegar
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120 ml (½ cup) dry red wine
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500 ml (2 cups) strong brown stock (veal stock or game stock preferred)
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1 tsp tomato paste (optional, classical variation)
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Salt to taste
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15 g (1 tbsp) cold butter (for mounting)
Preparation Time
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Prep: 15 minutes
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Cooking: 35–45 minutes
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Total: ~1 hour
Method
1. Build the Aromatic Base
In a sauté pan over medium heat, melt the butter. Add carrot, onion, and shallot. Sweat gently (no coloration) for 5–7 minutes until softened.
2. Add Pepper & Aromatics
Stir in crushed black peppercorns, thyme, and bay leaf. Cook 1–2 minutes to bloom aromatics.
3. Deglaze & Reduce
Add red wine vinegar and reduce by half.
Add red wine and reduce again by about half to concentrate flavor.
4. Add Stock
Transfer mixture to a saucepan if needed. Add brown stock (and tomato paste if using). Simmer gently 25–30 minutes until reduced to a light sauce consistency.
5. Strain
Pass through a fine chinois, pressing solids lightly to extract flavor.
6. Finish (Monter au Beurre)
Return sauce to low heat. Whisk in cold butter to give sheen and roundness. Adjust seasoning with salt.
The final sauce should be:
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Deep brown
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Glossy
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Pronounced pepper heat balanced by acidity
Nutritional Information (Approximate, per serving)
Assuming 6 servings:
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Calories: ~70–90 kcal
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Fat: 6–7 g
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Carbohydrates: 3–4 g
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Protein: 1–2 g
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Sodium: Varies depending on stock used
This is a relatively low-calorie sauce but can be sodium-rich if commercial stock is used.
Traditionally Served With
Sauce Poivrade is classically paired with:
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Venison (saddle, loin, medallions)
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Hare (lièvre)
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Wild boar
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Duck breast (especially game duck)
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Roast beef (in classical French cuisine)
It complements meats with strong, earthy flavors due to:
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Pepper heat
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Vinegar acidity
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Deep stock reduction
In Escoffier-style cuisine, it is considered a derivative of brown sauce structures within the French mother sauce system.
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