Pepper Sauce (Poivrade)
2 oz Slab Bacon, Diced 2 lg Onions, Chopped 2 lg Carrots, Peeled And Chopped 3 lg Shallots, Minced 1 lg Leek, White Part Only, Well -Washed And Thinly Sliced 2 tb Red Wine Vinegar
Ingredients
- 2ozslab bacon, diced
- 2large onions, chopped
- 2large carrots, peeled and chopped
- 3large shallots, minced
- 1large leek, white part only, well
- 2tbsp unbleached flour
- 1Clovegarlic, crushed
- 2cup hearty, dry, red wine
Directions
- 1
2 oz Slab Bacon, Diced 2 lg Onions, Chopped 2 lg Carrots, Peeled And Chopped 3 lg Shallots, Minced 1 lg Leek, White Part Only, Well -Washed
- 2
Serve this with beef or game, especially pheasant
- 3
This sauce will also keep for two days in the refrigerator
- 4
Rewarm over low heat before serving
- 5
Saute the bacon in a large heavy saucepan over medium heat for 2 minutes
- 6
Add the onions, carrots, shallots, and leek and cook until well browned, about 12 to 15 minutes.Stir in the vinegar and simmer over low heat
- 7
Whisk in the flour and cook one minute more
- 8
Then add the garlic, wine, bouquet garni and stock