Cold Poivrade Sauce

Name: Cold Poivrade Sauce
Ingredients: Put a good spoonful of ordinary brown sauce; four tablespoonfuls of salad oil; one of chili vinegar; a little tarragon vinegar; pepper; salt; a tablespoonful of chopped parsley; a little chalot

From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880

Good with boiled artichokes and brawn; sugar can be added when served with brawn.

Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 217. The excerpt below is the record exactly as published.

cold poivrade sauce. Put a good spoonful of ordinary brown sauce into a basin, add to it four table- spoonfuls of salad oil, one of chili vinegar, and a little taiTagon vinegar, pepper, and salt. Work the whole together with a whisk, and then add a tablespoonful of chopped parsley and a little chalot

Cook this with the app: pantry check, scaling, and the assistant.