poivrée

Poivrée is the feminine form of the French adjective poivré, meaning pepper-flavoured or pepper-spiced. Used in culinary French, poivrée describes dishes, sauces, or preparations that acquire their character primarily from pepper. It appears in phrases such as sauce poivrée, crème poivrée, or viande poivrée, where pepper is a central flavor component. The masculine form poivré is more common in general description; poivrée is chosen to match a feminine noun or to serve as a label.

Etymology: From poivre (pepper) combined with the suffix -ée to form the feminine adjective.

Pepper varieties and labeling: In French cuisine, pepper can be black (poivre noir), white (poivre blanc), or blends. A dish labeled poivrée typically signals a pepper-forward profile, sometimes with cream, wine, or stock to balance heat.

Culinary usage: Sauce poivrée is a classic preparation that may involve peppercorns simmered with stock and finished with cream or butter; pepper grounds or cracked pepper are common. The term is also used for rubs or seasonings described as peppery.

Limitations: Poivrée is not a stand-alone ingredient but a descriptive term; it does not specify the exact pepper species or grind unless further specified.

See also: Poivre; Poivrier; Sauce poivrée.