Pepper Sauce (Poivrade)

Ingredients

• one tablespoon butter
• one tablespoon flour
• one and a half cups good bouillon
• one tablespoon vinegar or lemon juice
• four anchovies
• two tablespoons cooked ham
• three cooked onions

Method

1. 1

   Put butter in a saucepan, add flour, bouillon, and vinegar; beat until smooth.

2. 2

   Season with cayenne pepper and salt, then add shredded pepper, anchovies, ham, and onions.

3. 3

   Color with kitchen bouquet, add sherry, and let simmer.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 458. The excerpt below is the record exactly as published.

Pepper Sauce ( Poivrade ) Put one tablespoon butter in a saucepan, add one tablespoon flour, one and a half cups good bouillon, and one tablespoon vinegar or lemon juice; beat the sauce until smooth, season with cayenne pepper and salt. Then add some shredded Spanish pepper, four anchovies (skinned, boned, and cut in julienne style), also two tablespoons cooked ham and three cooked onions

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