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.
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!