Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Poivre Vert Sauce
Serves 2 (2 oz. Portions)

1/2 cup Onion (diced)
1/4 cup Carrot (diced)
1/4 cup Celery (diced)
4 Parsley Stems (or 2 tbsp. dried)
1 tsp. Garlic (minced)
1 tbsp. Green Peppercorn
1 cup Beef Stock
2 tbsp. Butter
1/2 cup Brandy
1 tbsp. Basil (minced)
2 tbsp. Olive Oil

Méthode:
Heat olive oil in a sauce pan over medium-high heat, add onion, carrot and celery. Sauté for 5-6 minutes until brown. Add garlic and peppercorn and sauté for 2-3 minutes. Deglaze pan with brandy and allow to reduce almost completely. Place stock and basil into pan, allow to reduce by half. Strain mixture, then return to sauce pan over medium heat and finish with butter, whisking to combine.