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Old 12-22-2006, 02:24 AM   #11
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Originally Posted by corazon90
We aren't wine drinkers either, what do I buy?
Also, I heard of simmering the peppercorns in olive oil to tame the heat?
I've never heard of the olive oil method. But as for the heat, the sauce itself doesn't really get that spicy. If an au poivre sauce is spicy, then either it was made that way intentionally or it was made wrong.

As far as wines, just go local. Chateau Ste. Michelle makes some very affordable and good tasting wines. Their Columbia Valley Cabernet Sauvignon received 90 pts. in Wine Spectator and usually retails for less than $16.00. Their Columbia Valley Merlot received 88 pts. in Wine Spectator and usually retails for about the same as the Cab. Both wines aren't as oaky as their California counterparts and either should match well with the Pork and cream based au poivre sauce.
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Old 12-22-2006, 06:43 PM   #12
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Originally Posted by ironchef
Since you're using pork instead of steak, I would use the cream recipe because a straight demi style sauce will overpower the pork. The cream should temper and balance it a bit and give you a more mellow demi glace flavor.
Good point. Do you think I could just switch black for green peppercorns in the recipe you suggested? or simply add some cream to the recipe I found, to tame the flavor a bit?
I found a nice pinot noir today, that's a nice dry wine right?
Thanks again for your help ironchef!
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Old 12-22-2006, 09:34 PM   #13
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Originally Posted by corazon90
Good point. Do you think I could just switch black for green peppercorns in the recipe you suggested? or simply add some cream to the recipe I found, to tame the flavor a bit?
I found a nice pinot noir today, that's a nice dry wine right?
Thanks again for your help ironchef!
Usually reds aren't referred to as being dry or sweet since most red wines aren't sweet anyway. The "sweetness" in reds are classified more by their fruit. A Pinot Noir usually is bigger in fruit than most reds, but is by no means sweet.

Looking at the two recipes, I would use the one in the link I posted. It looks like it will be a much better sauce.

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