Poivrade Sauce



Carrots                                                                 100 g

Onions                                                                 100 g

Celery                                                                  100 g

Bay leaf                                                               1

Thyme                                                                 1

Butter                                                                   25 g

White wine                                                           50 ml

Vinegar                                                                50 ml

Demi-glace                                                           500 ml


  1. Peel the carrots, onions and celery and cut them into mirepoix.
  2. Heat the butter in a pan and fry the mirepoix with the bay leaf and thyme.
  3. Pour off the surplus butter, add the wine and vinegar and reduce by half.
  4. Add the demi-glace, simmer for 25 minutes and then strain.
  5. Pass through muslin cloth and adjust the consistency and seasoning.

Note:  This sauce is usually served with venison.