A Boke of Gode Cookery Presents

Poivre noir

PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic

DESCRIPTION: A black pepper sauce

ORIGINAL RECEIPT:

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.

- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988. 

MODERN RECIPE:

  • 2 cups red wine vinegar
  • 1 Tbs. ginger (see note)
  • 1 Tbs. pepper (see note)
  • 1-2 cups bread crumbs made from burnt toast
Bring the vinegar to a boil; reduce the heat slightly, and with a wire whisk, beat in the spices. With the whisk slowly begin to beat in the bread crumbs until you reach the thickness of sauce that you desire. Continue beating until you have a smooth consistency and the mixture has again returned to the boil. Remove from heat and serve as an accompaniment to meats and poultry.

This very tart sauce may startle a few people, but many love its sharp and unique taste. Feel free to adjust the spices to your personal taste - some may enjoy using less pepper and more ginger, etc. The sauce can be as thin as a gravy or as thick as a dip. It goes wonderfully with venison and roasts.

Metric, Celsius, & Gas Mark Equivalencies

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Poivre noir © 2000 James L. Matterer

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