poivrade sauce

30 minutes

Ingredients

  • Onion, 50 grams
  • White wine, 2 table spoons
  • Demi-glace, 250 milliliters
  • Carrot, 50 grams
  • Vinegar, 2 table spoons
  • Bay leaves, 1 leaf
  • Margarine, 25 grams
  • Thyme, 1 leaf
  • Mignonette Pepper, 5 grams
  • Celery, 50 grams

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method

Melt the margarine in a sauce pan.

Add the dry ingredients and allow to brown.

Pour off the fat and add the wine, vinegar and pepper.

Reduce by half ;add the demi-glace.

Simmer for 20-30 min.

Correct the seasoning.

Pass through a fine chinois.

Serve with Venison.

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