poivraden.

Brit.

/pwavˈrɑːd/,

/pwɑːvˈrɑːd/, U.S.

/pwɑvˈrɑd/

Forms: 1600s–1700s poiverade, 1700s– poivrade.

Origin: A borrowing from French. Etymon: French poivrade.

Etymology: < French poivrade (1505 in Middle French) < poivre pepper n. + -ade -ade suffix, probably after Old Occitan pebrada peverade n. Compare earlier peverade n.

A sauce containing pepper as a main ingredient. More fully poivrade sauce.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > pepper sauces

peveradea1425

pepper sauce1648

Tabasco1652

picante1693

poivrade1699

chilli sauce1846

nam prik1857

hot sauce1874

peri-peri1964

harissa1973

1699 J. Evelyn Acetaria App. sig. O^v How a Poiverade is made.

1716 P. Lamb Royal-cookery (ed. 2) 112 When it [sc. a calf's liver] is rosted, serve it with a Poivrade, or with a good Gravy.

1758 J. Thacker Art Cookery 69 A Poivrade Sauce, made as follows: Take Water, Vinegar, and White Wine, of each a like Quantity, put in some Pepper, Salt, and Shallot, threadfine, with some Lemon, and a little Anchovey; boil all together and strain it.

1792 C. Smith Desmond I. 85 There was neither game gravy, nor poiverade, nor even bread sauce.

1804 ‘Ignotus’ Culina 177 When cold, and cut into slices, it eats well with poivrade sauce.

1889 J. Whitehead Steward's Handbk. iv. 405/2 Poivrade sauce—A peppery sharp sauce, brown.

1988 Larousse Gastronomique 819/3 The best-known poivrade is a mirepoix mixed with vinegar and white wine... The other poivrade sauces are based on vinegar and shallots (hot) or vinaigrette (cold).

2001 Observer 22 Apr. (Food Monthly Suppl.) 64/2 They served it with frumenty, the wet ancestor of the packeted breakfast cereal, and with an early version of poivrade sauce.

This entry has been updated (OED Third Edition, September 2006; most recently modified version published online June 2022).

单词	poivrade
释义	poivraden. Brit. /pwavˈrɑːd/, /pwɑːvˈrɑːd/, U.S. /pwɑvˈrɑd/ Forms: 1600s–1700s poiverade, 1700s– poivrade. Origin: A borrowing from French. Etymon: French poivrade. Etymology: < French poivrade (1505 in Middle French) < poivre pepper n. + -ade -ade suffix, probably after Old Occitan pebrada peverade n. Compare earlier peverade n. A sauce containing pepper as a main ingredient. More fully poivrade sauce. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > pepper sauces peveradea1425 pepper sauce1648 Tabasco1652 picante1693 poivrade1699 chilli sauce1846 nam prik1857 hot sauce1874 peri-peri1964 harissa1973 1699 J. Evelyn Acetaria App. sig. O^v How a Poiverade is made. 1716 P. Lamb Royal-cookery (ed. 2) 112 When it [sc. a calf's liver] is rosted, serve it with a Poivrade, or with a good Gravy. 1758 J. Thacker Art Cookery 69 A Poivrade Sauce, made as follows: Take Water, Vinegar, and White Wine, of each a like Quantity, put in some Pepper, Salt, and Shallot, threadfine, with some Lemon, and a little Anchovey; boil all together and strain it. 1792 C. Smith Desmond I. 85 There was neither game gravy, nor poiverade, nor even bread sauce. 1804 ‘Ignotus’ Culina 177 When cold, and cut into slices, it eats well with poivrade sauce. 1889 J. Whitehead Steward's Handbk. iv. 405/2 Poivrade sauce—A peppery sharp sauce, brown. 1988 Larousse Gastronomique 819/3 The best-known poivrade is a mirepoix mixed with vinegar and white wine... The other poivrade sauces are based on vinegar and shallots (hot) or vinaigrette (cold). 2001 Observer 22 Apr. (Food Monthly Suppl.) 64/2 They served it with frumenty, the wet ancestor of the packeted breakfast cereal, and with an early version of poivrade sauce. This entry has been updated (OED Third Edition, September 2006; most recently modified version published online June 2022). < n.1699
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