Sauce Au Poivre

Have you ever heard of Steak au Poivre? This is the pan sauce that completes that juicy, peppery steak, and it shouldn’t be eaten any other way.

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Prep Time 10

Cook Time 15

Total Time 25

Course Sauce

Cuisine French

Servings people

Calories 200 kcal

Ingredients

¼ cup dry white wine
¾ cup heavy cream
½ teaspoon Dijojon mustard
1 pinch coarse salt

Wine Pairing

White Blend

Instructions

ADD wine to a saucepan and cook, stirring until wine is reduced by half.
ADD cream once reduced and cook until sauce coats the back of a spoon.
STIR in mustard and season with salt.

Nutrition

Calories: 200kcalCarbohydrates: 2gProtein: 1gFat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 200mgPotassium: 50mgFiber: 0gSugar: 1gVitamin A: 500IUVitamin C: 0mgCalcium: 40mgIron: 0.1mg

Keyword sauce, Sauce Au poivre

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Matthew Hyland Owner/Executive Chef of Emily, Emmy Squared and Emily WV, was born in Brooklyn. This is where his parents read him sarcastic quips from Zagat before bed, and he adopted a lifestyle of eating pizza and dumplings that continues to this day. When his family moved to Greenwich, Connecticut, Matt quickly picked up lacrosse, which in retrospect was a solid ten years of training to use a pizza peel. After college in Rhode Island, Matt moved back to New York. Armed with a computer science degree, a pizza-loving girl on his arm and a passion for food, he enrolled at the Institute of Culinary Education (ICE), and he’s been cooking ever since. To Matt, EMILY is an American pizza place that pays homage to the two places he grew up – the two pizza capitals of the world – New York and Connecticut. In April 2016, Matt and Emily opened EMMY SQUARED in Williamsburg, offering New York City’s first and only Detroit-inspired square pizzas in addition to nostalgic American fare. When he is not in the kitchen, Matt is looking at Google Maps, dreaming of clam shacks, keeping the secret “Matt” pizza under wraps and trying to convince Emily to eat dumplings.

Sauce Au Poivre