What gives the pepper sauce its characteristic flavor?

Whole peppercorns, bay leaf and tarragon vinegar reduced with browned ham, carrot and onion. At the end, tomato paste and anchovy butter add body and savory depth.

How long should the sauce cook?

First the spice mixture with vinegar is reduced until nearly all the liquid has evaporated. After straining, the brown sauce is stirred in and simmered together for 15 minutes. Figure on about 45 minutes in total.

Should the spices remain in the finished sauce?

No, the base mixture with ham, carrot, onion, peppercorns and bay leaf is strained out before the brown sauce is added.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 345, as sauce poivrade – a classic brown sauce.

Pepper Sauce (sauce poivrade)

Name: Pepper Sauce (sauce poivrade)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 pcs onions; 1 pcs carrot; 15 g butter (for browning; amount not given in the original); 1 tbsp raw ham (cut small); 2 tbsp tarragon vinegar; 1 pcs bay leaf; 1 tsp peppercorns (whole); 1 tbsp parsley (finely chopped); 4 dl brown sauce (ready-made base sauce); 1 dl meat stock; 2 tbsp tomato paste; 1 tsp anchovy butter (butter creamed with anchovy)

Pepper Sauce (sauce poivrade) from Erken 1914, a classic brown sauce: onion, carrot and raw ham are browned in butter, reduced with tarragon vinegar, peppercorns and bay until nearly dry, strained, simmered 15 minutes with 4 dl brown sauce, thinned with meat stock and finished with tomato paste and anchovy butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 345 (falt i det fri)

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About the dish

A robust, peppery brown sauce for game dishes and roasted meat, taken from the sauce chapter of "Stor kokebok" (1914). In the OCR, the tomato paste is separated from the rest of the ingredient list because the column is broken by the next heading.

How to make it

1
Brown the vegetables and ham
Cut the onion and carrot into pieces. Brown them together with the finely cut ham in the butter.
2
Reduce with vinegar
Pour over the tarragon vinegar, add the bay leaf, peppercorns and parsley, and let it cook until nearly all the liquid has evaporated.
3
Strain
Strain and discard the spices and vegetables.
4
Simmer with brown sauce
Stir the brown sauce into the reduction and let it all simmer together for 15 minutes.
5
Finish
Thin with the meat stock and season with tomato paste and anchovy butter. Serve with roasted meat and game.

Changes from the original

Measurements are converted to modern units. The original mentions butter in the method without an amount in the list; it is set at 15 g. Anchovy butter can be replaced by butter creamed with a little anchovy fillet or anchovy seasoning.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 381)~96% of the text changedremovedadded

2 stk løk. 1 stk gulrot. 15 g smør (til bruning; mengde ikke oppgitt i originalen). 1 ss rå skinke (småskåret). 2 ss estragoneddik. 1 stk laurbærblad. 1 ts pepperkorn (hele). 1 ss persille (finhakket). (Sauce poivrade.) Ingrediensliste: 4 dl del. brun saus ~~(ferdig grunnsaus). 1 dl kjøttkraft.~~ 2 ~~ss tomatpuré. 1 ts ansjossmør (smør rørt med ansjos). Skjær~~ løk og gulrot i biter. Brun dem sammen med den småskårne skinken i smøret.. Hell over estragoneddiken, tilsett laurbærblad, pepperkorn og persille, og la det koke til nesten all væske er fordampet.. Sil av og kast krydder og grønnsaker.. Rør den brune sausen inn i innkokingen og la alt koke sammen i 15 ~~minutter.. Tynn ut med kjøttkraften og smak til med tomatpuré og ansjossmør. Serveres til stekt kjøtt og vilt.~~ gr. smør 1 del. hvitvin 1 spiseskjefull sennep paprika sukker salt.

Note on Modernised

Mål er omregnet til moderne enheter. Originalen nevner smør i fremgangsmåten uten mengde i listen; det er satt til 15 g. Ansjossmør kan erstattes av smør rørt med litt ansjosfilet eller ansjoskrydder.

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Frequently asked questions

What gives the pepper sauce its characteristic flavor?: Whole peppercorns, bay leaf and tarragon vinegar reduced with browned ham, carrot and onion. At the end, tomato paste and anchovy butter add body and savory depth.
How long should the sauce cook?: First the spice mixture with vinegar is reduced until nearly all the liquid has evaporated. After straining, the brown sauce is stirred in and simmered together for 15 minutes. Figure on about 45 minutes in total.
Should the spices remain in the finished sauce?: No, the base mixture with ham, carrot, onion, peppercorns and bay leaf is strained out before the brown sauce is added.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 345, as sauce poivrade – a classic brown sauce.

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