Sauce poivrade (), sometimes called sauce au poivre, is a peppery sauce in French cuisine.
It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with black pepper.André L. Simon, A concise encyclopedia of gastronomy, 1952, p. 39 More traditional versions in French haute cuisine use sauce espagnole, one of the French mother sauces, as a thickener.A. Escoffier, 68. Sauce Poivrade, Le Guide Culinaire, 1903
See also List of sauces Peppercorn sauce Wine sauce
Notes