Pepper sauce (poivrade)

Main Ingredient: Various Vegetables
Course: Sauces and dressings
Yield:

Pepper sauce (poivrade) ingredients

2 oz Slab Bacon, Diced
2 large Onion, chopped
2 large Carrots, peeled and chopped
3 large Shallots, minced
1 large Leek, White Part Only, Well
-Washed And
Thinly sliced
2 T Red Wine Vinegar
2 T unbleached flour
1 Cloves garlic, crushed
2 c Hearty, Dry, Red Wine
1 Bouquet garni
2 c Brown stock (See stocks)
1 T Whole Black Pepper Corns
- crushed
Salt to taste
1⁄4 c brandy

Cooking Pepper sauce (poivrade)

1. This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon.
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. Sautei 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.
7. stir in the vinegar and simmer over low heat until the liquid has evaporated, about 10 to 15 minutes.
8. Whiski in the flour and cook one minute more.
9. Then add the garlic, wine, bouquet garni and stock.
10. Simmeri over low heat for one hour.
11. Stiri in the cracked peppercorns and salt then simmer for 10 minutes more.
12. Straini through a sieve lined with a layer of cheesecloth.
13. Return to the saucepan and add the brandy.
14. Simmer 3 minutes over low heat and serve hot.
15. Yield: about 2 ½ cups of sauce.