Poivre Noir : Black Pepper Sauce
165. Poivre noir: Black Pepper Sauce. Grind ginger, round pepper and burnt toast, infuse this in vinegar (var.: and a little verjuice) and boil it. – Le Viandier de Taillevent, 14th century
This recipe makes a lovely, rich sauce that pairs well with robust red meats, such as venison, boar, and beef. The quantities of ingredients can be tweaked to make the sauce thicker or thinner to your preference, and you should also feel free to adjust the amount of pepper to taste. The tartness of the vinegar might surprise you on first taste, but after a little acclimation, we think you’ll like it as much as we do. The charred tasted of the bread combined with the bite of the pepper rounds out the flavor sensations that go with this sauce.
- 1 slice bread, toasted until black
- 1/3 cup verjuice, or equal parts cider vinegar and water
- 1 Tbs. wine vinegar
- 1 Tbs. ground black pepper
- 1/4 tsp. ground ginger