Patience Rewarded — Again!

In my last post involving actual food I described the joys of making homemade demi-glace because of the range of classic derivative sauces it opens up for the home cook.  Last time was Bordelaise, and tonight was Poivrade, a brightly acidic sauce featuring an infusion of extra mirepoix, fresh herbs and cracked peppercorns.

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Here’s a short recipe that will make some extra to freeze for a future dinner:

  • 1 tbsp. vegetable oil
  • 6 oz. mirepoix, small dice
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 3 parsley stems
  • 1 cup white wine vinegar
  • 1/4 cup dry white wine
  • 2 cups demi-glace
  • 12 black peppercorns, crushed
  • 2 tbsp. whole butter

Sweat the mirepoix in the oil until tender.  Add the herbs, vinegar and wine, and reduce the mixture by at least half — two-thirds might be preferable for a tighter finished sauce.  Add the demi-glace and simmer 30 minutes.  Add the peppercorns and simmer another 5 minutes.  Strain the sauce and swirl in the butter.

We enjoyed ours over some filets mignons with a side of perfectly cooked garlic potatoes Anna and sautéed Brussels sprouts tossed with bacon.  As you can imagine, we munched it down with a big happy grin on our faces, and I hope you will too.  Until then:  Eat well, my friends!

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