![Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1428985224l/25356124.jpg)
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On the right is Sauce Poivrade, a sauce made from beef or venison stock and lots of pepper. It has a rough bite with a lingering and clear aftertaste. Poivrade comes from the French word poivre, which means "pepper." This heavy and strongly flavored peppercorn sauce gives the mild and light venison a sense of weighty volume, you see.
Then I took some of the sauce and added various berries to give it some tangy and refreshing sweetness, making the sauce on the left- Sauce Poivrade au Baie The ber
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― 食戟のソーマ 20 [Shokugeki no Souma 20]
― 食戟のソーマ 20 [Shokugeki no Souma 20]
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We also like our sauces to be spicy. As Chaucer said, "Woe to the cook whose sauces had no sting!" Incidentally, I can't help wondering if there is an ancestral link between our Worcestershire Sauce and the garum sauce so beloved of the Roman legionaries. Could this be another legacy of Caesar's invasion?
REVD. WALTER ALFORD, Chester
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― Good Taste
― Good Taste
