Poivrade Sauce

Ingredients

• 100 grams carrot
• 80 grams onion
• parsley stems
• thyme fragments
• bay leaf fragments
• 4 decilitres vinegar
• 2 decilitres marinade
• 1 litre Espagnole sauce (mother sauce)
• 8 grains black peppercorns
• 2 decilitres marinade
• 50 grams butter

Instructions

1. Sauté the mirepoix (vegetable base: carrot, onion, parsley stems, thyme, and bay leaf) in butter until the vegetables colour.
2. Deglaze with vinegar and marinade, then reduce the mixture by two-thirds.
3. Add the Espagnole sauce (mother sauce) and simmer gently for three-quarters of an hour.
4. Ten minutes before straining, add the crushed black peppercorns. Do not let them steep longer, as their flavour will dominate the sauce unpleasantly.
5. Strain through a fine sieve with light pressure on the aromatics. Thin the sauce with marinade and skim (dépouiller) for 35 minutes while reducing to the desired consistency.
6. Pass again through fine cloth (étamine). Finish by mounting with butter (monter au beurre) and adjust seasoning.