Poivrade sauce

Ingredients

• 1 onion
• 100 g celery
• 1 carrot
• 50 g vegan butter
• A pinch of thyme
• 2 bay leaves
• Grated nutmeg to taste
• 3 sprigs of parsley
• 400 ml vegetable broth or water
• 2 tablespoons wine vinegar
• 20 g flour
• Black pepper to taste
• Salt to taste

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of thyme
• What to use instead of carrots

Instructions

1. Cut the onion, celery and carrot into small pieces and fry them in 30 g of the vegan butter with the thyme, bay leaves, a little nutmeg and the parsley until light golden.
2. Add the broth and vinegar and let it boil for half an hour, until the liquid reduces.
3. Cook the flour in the rest of the vegan butter until toasted and hazelnut-colored, and stir it in to thicken.
4. Remove the bay leaves, blend the sauce, heat it again and season with plenty of pepper.

Nutrition facts

Approximate, per serving (about 196 g). Calculated with data from USDA FoodData Central.