Sauce: Romaine
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce Romaine” from www.bloc-notes-culinaire.com
Serving Size: 8
Ingredients
- 1.7637 oz (50 g) sugar - 5.0721 fl oz (150 mL) wine vinegar - 27.0512 fl oz (800 mL) prepared game poivrade sauce - 0.7055 oz (20 g) pine nuts - 0.7055 oz (20 g) Smyrna raisins - Warm water, as needed to plump raisins
Instructions
1. Toast the pine nuts. Soak raisins in warm water until plump, then drain. 2. Heat sugar in a dry saucepan until it becomes a light caramel. Carefully add the vinegar to dissolve it. 3. Add game poivrade. Reduce the combined sauce by a generous third, then strain. 4. Stir in pine nuts and raisins. This modern version uses prepared game poivrade. Source metric amounts are unchanged; matching US equivalents are calculated. Pine nuts and Smyrna raisins are the first options given by the source. Yield: Not specified by source Source: Adapted from Bloc-Notes Culinaire, Sauce Romaine, modern recipe. Instructions independently written. https://www.bloc-notes-culinaire.com/2016/10/sauce-romaine.html
Estimated Nutritional Information*
Per serving | Servings: 8
Calories: 48 kcal
Carbohydrates: 8.6 g
Protein: 0.4 g
Fat: 1.7 g
Saturated fat: 0.1 g
Trans fat: 0 g
Fiber: 0.2 g
Sugar: 8 g
Sodium: 1 mg
Potassium: 34 mg
Calcium: 2 mg
Iron: 0.19 mg
Vitamin A: 0 µg RAE
Vitamin C: 0.1 mg
Generated: 2026-11-10T02:09:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Trans fat is a known subtotal, with data for 1 of 3 ingredients. Missing contributions are unknown, not zero.