POIVRADE Meaning and
Definition
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Poivrade is a culinary term that refers to a rich and flavorful brown sauce commonly used in French cuisine. The word "poivrade" itself translates to "peppery" in English, highlighting its characteristic punchy and spicy notes.
The sauce is typically made by sautéing or braising meat or game, such as venison, in a pan to develop deep flavors and rich caramelization. The pan is then deglazed with red wine, which adds acidity and complexity to the sauce. To enhance the peppery taste, crushed peppercorns are added, giving the poivrade sauce its distinct spicy kick. Other common ingredients include herbs such as thyme and bay leaves, as well as garlic and shallots, which contribute to the sauce's aromatic quality.
Once the liquid has reduced, a dark and concentrated stock, often made from veal or beef, is added to further intensify the flavors. The mixture is then simmered and reduced to a thick and velvety consistency. Before serving, the sauce is typically strained to remove any solids, resulting in a smooth and glossy texture.
Poivrade sauce is a versatile accompaniment known for its robust flavor that complements various types of meats and game, enhancing their natural taste. It can be served alongside grilled steaks, roasted poultry, or pan-seared venison, providing a rich and bold flavor profile that elevates the dish.
Common Misspellings for POIVRADE
- ooivrade
- loivrade
- -oivrade
- 0oivrade
- piivrade
- pkivrade
- plivrade
- ppivrade
- p0ivrade
- p9ivrade
- pouvrade
- pojvrade
- pokvrade
- poovrade
- po9vrade
- po8vrade
- poicrade
- poibrade
- poigrade
- pooivrade
Etymology of POIVRADE
The word "poivrade" comes from the Old French "pivre" which means "pepper" and the suffix "-ade" which was used to form feminine nouns in Old French. "Pivre" itself comes from Latin "piper" meaning "pepper".
Similar spelling word for POIVRADE
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