POIVRADE
SAUCE
A sauce made from Beef Stock (which also has
Chicken Broth/Stock in it) with Vegetables and Flour to
thicken. Great for Steaks.
Yield: 2 1/2 cups
Preparation: 10 min , Cook Time: about 45 min

INGREDIENTS:
4 slices bacon; cut up into pieces
2 large onions; chopped
2 large carrots, peeled & chopped
3 large shallots; minced
1 large leek, white only; thinly sliced
2 tablespoons red wine vinegar
2 tablespoons flour
1 garlic clove; crushed
2 cups dry red wine
1 bouquet garni
2 cups brown stock (preferrably
homemade beef broth)
1 tablespoon peppercorn, green; cracked
some salt; to taste
1 shot brandy
some cheese cloth

DIRECTIONS:
Bouquet Garni:
small handfuls of (parsley, basil, chervil,
rosemary, and tarragon) mostly fresh if possible (if dried
then about 1 Tablespoon of each), wrapped up and tied
in a knot in a cheese cloth.
NOTE: If you don't have cheesecloth, in a pinch you can
use several coffee filters. Just remember to tie up securely
with string so bouquet garni doesn't escape. You can
also use several coffee filters over the seive when you
drain the sauce into bowl.
If you don't have a pepper mill to crack the peppercorns,
you can wrap some up in waxed paper and use a rolling
pin to smash/crack by rolling over it.
Saute the bacon in a large heavy saucepan over medium
heat for 2 minutes. 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 until the
liquid has evaporated, about 10 to 15 minutes.
Whisk in the flour and cook one minute more. Then add
the garlic, wine, bouquet garni and stock. Simmer over
low heat for one hour. Stir in the cracked peppercorns
and salt then simmer for 10 minutes more. Strain into a
bowl through a sieve lined with a layer of cheesecloth.
Return sauce to the saucepan and add the brandy.
Simmer 3 minutes over low heat and serve hot. This
sauce will also keep for two days in the refrigerator.
Re-warm over low heat before serving.
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