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Reform Sauce is based on the version of Poivrade Sauce made for game (Sauce poivrade pour gibier.)
It is served with lamb, mutton or game.
What is truly daunting about Reform Sauce is realizing that in order to make this sauce you first had to make Poivrade Sauce, and that in order to make the Poivrade Sauce, you first had to make Espagnole Sauce.
There is a modern day version floating about whose ingredients are chicken stock, ham, butter, onion, carrot, red wine vinegar, port, cornstarch (aka cornflour in the UK), juniper berries, cloves and mace. Though this is clearly quite different from the classic one (see below), one can understand why attempts have been made to bypass having to make two other sauces before you could make this one.
Cooking Tips
1 gherkin
1 hard-boiled egg white
2 cooked mushrooms
1 oz (25g) pickled tongue
1 small cooked truffle
All the above are to be julienned (cut into thin strips), then added to 1 cup (1/2 pint / 250 ml) of Poivrade Sauce. The Poivrade Sauce should not be allowed to boil after these ingredients are added.
History
Invented by Alexis Soyer sometime in the 1830s at the Reform Club, still extant today (2007) on Pall Mall in London.
Language Notes
Named after the club.
See Also
Poivrade Sauce
Other entries for Sauces
Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Spreads, Tracklements, Vinegar, Wasabi
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