How to Make Poivrade sauce

• Melt the butter in a saucepan over medium heat.
• Add the finely chopped shallot and minced garlic to the saucepan and sauté until they become translucent.
• Sprinkle the flour over the shallot and garlic mixture and cook for about 2 minutes, stirring constantly to form a roux.
• Slowly pour in the red wine vinegar while whisking continuously to combine it with the roux. Cook for another 2 minutes to allow the vinegar to reduce slightly.
• Gradually add the beef or veal stock to the saucepan, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer.
• Stir in the chopped fresh herbs and season the sauce with salt and pepper according to your taste.
• Reduce the heat to low and simmer the sauce for about 15 minutes, allowing it to thicken and develop flavors. Stir occasionally to prevent sticking.
• Once the sauce has reached the desired consistency, remove it from the heat and strain it through a fine-mesh sieve to remove any solids.
• The Poivrade sauce is now ready to be served.

The Poivrade sauce is typically served with roasted or grilled meats, particularly game meats like venison or wild boar. Its rich and savory flavor pairs well with the robust flavors of the meats, adding depth and complexity to the dish.

In conclusion, Poivrade sauce is a classic French brown sauce that combines the tanginess of red wine vinegar with the richness of butter and herbs. It has a velvety texture and a slightly acidic taste, making it a delightful accompaniment to various meat dishes. The sauce adds a touch of elegance to any plate and enhances the overall dining experience.

Facts about the sauce:

1. The name “Poivrade” comes from the French word “poivre,” which means pepper. The sauce traditionally includes the addition of crushed peppercorns or black pepper for a subtle heat.
2. The sauce can be traced back to medieval times in France when it was commonly used to accompany game meats hunted by the aristocracy.
3. Poivrade sauce is often considered a variation of the more well-known Sauce Espagnole, which is one of the five “mother sauces” of French cuisine.
4. While the traditional recipe uses red wine vinegar, some variations of Poivrade sauce may incorporate other ingredients such as red wine, demi-glace, or various spices to enhance the flavor profile.