Poivrade Sauce
The demi-glace base provides concentrated flavor and a little collagen-like body, while black pepper and thyme make the sauce brighter without adding carbs. A small amount is enough to lift meat, poultry, or liver. The texture stays smooth, warm, and rich.
First prepare the demi-glace sauce (130 g), then pour it into a small saucepan. Add garlic (3 g), black pepper (2 g), thyme (2 g), and bay leaf (1 g).
Bring the sauce to a very gentle simmer and heat it for a few minutes so the spices and garlic release their aroma. Strain it, return it to low heat, and whisk in the butter (10 g) until smooth and velvety.
Once the butter is added, it is better not to boil the sauce again, so the texture stays softer and silkier.
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