^André L. Simon, A concise encyclopedia of gastronomy, 1952, p. 39
^A. Escoffier, 68. Sauce Poivrade, Le Guide Culinaire, 1903
January 21, 2023
sauce, poivrade, sometimes, called, sauce, poivre, peppery, sauce, french, cuisine, being, preparedtypesauceplace, originfrancemain, ingredientsmirepoix, black, pepper, espagnole, sauce, wine, vinegarit, made, cooked, mirepoix, thickened, with, flour, moistene. Sauce poivrade sometimes called sauce au poivre is a peppery sauce in French cuisine Sauce poivradeSauce poivrade being preparedTypeSaucePlace of originFranceMain ingredientsmirepoix black pepper Espagnole sauce or wine and vinegarIt is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar then heavily seasoned with black pepper 1 More traditional versions in French haute cuisine use sauce espagnole one of the French mother sauces as a thickener 2 See also EditList of sauces Wine sauce Food portalNotes Edit Andre L Simon A concise encyclopedia of gastronomy 1952 p 39 A Escoffier 68 Sauce Poivrade Le Guide Culinaire 1903 Retrieved from https en wikipedia org w index php title Sauce poivrade amp oldid 1107098258, wikipedia, wiki, book, books, library,
