Poivrade Sauce

Ingredients

• half a pint of vinegar
• half an ounce of finely-minced shallot
• two ounces of onion
• an ounce of carrot
• of parsley
• a sprig of thyme
• two bay leaves
• four cloves
• a saltspoonful of mignonette pepper
• an ounce of butter
• an ounce of flour

Method

1. 1

   Combine vinegar, shallot, onion, carrot, parsley, thyme, bay leaves, cloves, and pepper in a saucepan.

2. 2

   Cook until vinegar is half absorbed, then add broth and simmer.

3. 3

   In another pan, make a roux with butter and flour, then combine with the vinegar mixture, strain, and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 86. The excerpt below is the record exactly as published.

Poivrade Sauce can be quite simply made, if fashionable and elaborate additions are not desired. Put into a quart stewpan half a pint of vinegar, half an ounce of finely -minced shallot, two ounces of onion, an ounce of carrot and of parsley, a sprig of thyme, two bay leaves, four cloves, and a saltspoonful of mignonette pepper. Cook all together till the vinegar is half absorbed, add half a pint of broth, boil up once, and simmer for twenty minutes. In another saucepan mix an ounce of butter and an ounce of flour

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