Sauce Poivrade (Peppercorn Game Sauce) tender and creamy

Name: Sauce Poivrade (Peppercorn Game Sauce)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10 servings
Cuisine: French
Ingredients: 1 carrot; 1 large onion; A small celery branch; A knob of butter; 0.7 oz (20 g) of lardons; Thyme flowers; 1 bay leaf; 1.25 cups (30 cl) of alcohol vinegar; 0.4 cup (10 cl) of white wine; 2.1 cups (50 cl) of veal stock + 0.8 cup (20 cl); 1.75 oz (50 g) of fresh Paris mushrooms; A dozen black peppercorns

A recipe by Michelin-starred Chef Patrick Asfaux 4.9/5 (7 reviews) · 🍳 6 made it

Prep 5 min

Cook 25 min

Total 30 min

Servings 10 serv.

Poivrade sauce is a vinegar-based preparation requiring 55 minutes and careful attention. Built in three stages: first a vegetable and bacon mirepoix sweated in butter, then reduction with white vinegar and wine, finally two additions of veal stock with raw chopped mushrooms. Crushed black pepper at the end defines its character. The classic companion to marinated game.

Ingredients for 10 servings

Adjust for

servings

1 carrot
1 large onion
A small celery branch
A knob of butter
0.7 oz (20 g) of lardons
Thyme flowers
1 bay leaf
1.25 cups (30 cl) of alcohol vinegar
0.4 cup (10 cl) of white wine
2.1 cups (50 cl) of veal stock + 0.8 cup (20 cl)
1.75 oz (50 g) of fresh Paris mushrooms
A dozen black peppercorns

Step-by-step recipe

1 Cut into small mirepoix 1 carrot, 1 large onion and a small celery branch and 0.7 oz (20g) of blanched lardons, a little thyme flowers and 1 bay leaf, sweat in a little butter covered for 15 minutes, stirring.

2 Then moisten with 1.25 cups (30 cl) of alcohol vinegar and 0.4 cup (10 cl) of white wine, reduce by about half, then add 2.1 cups (50 cl) of bound veal stock and let cook for 20 minutes, then add 1.75 oz (50g) of raw chopped mushrooms and another 0.8 cup (20cl) of veal stock and let cook for another 10 minutes/

3 With the bottom of a saucepan, crush a dozen black peppercorns then add them to the sauce, let cook for another 5 minutes, then blend the sauce for 3 minutes and pass it through a fine sieve pressing as much as possible and taste!

If you make this poivrade for marinated game, take half of the marinade with half of the stock. There you have it, as you can see it's a sauce that requires care and patience but the result will be, I'm sure of it, beyond your expectations

A chef's advice

Poivrade sauce is for autumn and winter, when you have game on the table. born from the need to lift hunted meat with vinegar and pepper. It also works on roasted duck, braised beef cheek, even poultry terrine. For ingredients, find fresh button mushrooms at market in November-December when they're firm and full. Bacon should be good quality, not thin slices. White alcohol vinegar matters: it gives the clean sharp edge that defines the sauce, nothing like balsamic. With wine, choose a dry white with body and structure to stand up to acidity and spice. Try a Sancerre, premier cru Chablis, or Côtes du Jura white. If you're serving high game, a light Beaujolais villages works too. Avoid light reds, the sauce's acidity overwhelms them. Serve alongside simple purées (leek-potato, celery root), mushrooms turned in butter or creamy polenta. With game birds, a side of lingonberry compote helps. Always taste as you cook: each vinegar has its own strength, so season to balance salt and pepper.

Frequently asked questions

Can I replace white alcohol vinegar with another type?

No, avoid balsamic, it's too sweet. White alcohol vinegar gives the clean sharp acidity you need. Red wine vinegar darkens the sauce to brown and changes flavour. Stick with white alcohol.

How long does poivrade keep in the fridge?

Four to five days in an airtight container. It freezes well too, up to three months. Thaw at room temperature or reheat gently in a pan, never microwave it, that breaks the emulsion.

The sauce is lumpy after blending, what went wrong?

You're not using the sieve correctly. Press hard with the back of a wooden spoon to force the mix through. If lumpy, pass again. And let it cool five minutes before blending, a sauce too hot breaks.