Sauce Poivrade ordinaire (Ordinary Pepper Sauce)

Ingredients

• Butter
• 100 grammes carrot
• 80 grammes onion
• Parsley stalks
• Fragments of thyme and bay
• 1 décilitre vinegar
• 2 décilitres marinade
• 1 litre sauce Espagnole
• 8 grains of coarse pepper
• 50 grammes butter

Instructions

1. Fry a Mirepoix of the carrot, onion, parsley stalks and fragments of thyme and bay in butter until the vegetables colour.
2. Moisten with 1 décilitre of vinegar and 2 décilitres of marinade, and reduce by two thirds.
3. Add the litre of sauce Espagnole and cook gently for three quarters of an hour.
4. Ten minutes before straining, add the 8 crushed grains of coarse pepper — no longer, or the pepper would dominate.
5. Pass through the sieve, pressing lightly on the aromatics.
6. Loosen the sauce with 2 décilitres of marinade and skim it for 35 minutes, reducing it to the quantity wanted.
7. Pass it again through the étamine.
8. Finish with 50 grammes of butter.