Pepper Sauce Recipe
The green pepper sauce is a flavor enhancer hence its common use in different types of dishes.
How to succeed in the pepper sauce?
There are many recipes for pepper sauce depending on the variety of pepper used. This sauce is easy to do and just take the dosage of each ingredient and to incorporate it in time to bring out the taste.
The pepper sauce can be accompanied by a little whiskey or brandy as appropriate. But it will be quite different depending on whether you use black pepper or green pepper.
The traditional pepper sauce
To make a pepper sauce, you must have the necessary cooking utensils for the preparation and regardless of the recipe. Also, you need:
- a saucepan
- a wooden spatula
- a gravy boat
- and a pan
The recipe for pepper sauce can accompany different types of dishes of red meat or white but also a fish dish. The basic recipe include:
- 1/2 cup (10 cl) veal stock;
- a teaspoon of mustard;
- 1/2 cup (10 cl) cream;
- 1 1/3 tablespoons (2 cl) of cognac;
- 1/2 tablespoon (5 g) of mignonettes cracked pepper;
- of salt;
- and butter.
The dishes associated with pepper sauce
Game, grilled red meat, steaks are all foods that can increase with a pepper sauce. At the end of the preparation, we can add some chopped shallots, parsley and chives, finely chopped thyme and even.
The advantage with the pepper sauce is that it accepts all the fantasies that can enhance the taste of dishes. For a sweet pepper sauce, cooking will take much less time, while if you want a stronger sauce must cook the sauce for at least twenty minutes.
Cooking the pepper sauce
Mignonettes to sweat the pepper in butter with the pan. After a minute of cooking, add the brandy and let it burn preparation. Then pour the cream and reduce to half the whole. Add this mixture to the veal while before boiling. Prior to extinguish the fire, add the mustard without the sauce boil. At the end of cooking, you can also add shallots and chopped bouquet garni.
Some ideas for recipes pepper sauce
The pepper sauce can also be decorated with a dose of whiskey, an ideal preparation for red meat. To do this, it takes 1 1/3 cups ( 30 cl) beef broth, a teaspoon coarsely ground black pepper, 2 tablespoons (3 cl) 1cup ( 25 cl) whiskey and double cream. In a saucepan, combine beef broth with ground pepper over medium heat.
It must then simmer until mixture is reduced by about 1 cup (25 cl). Do not stop stir to prevent the bottom is caramelized. Then add a dose of whiskey and all the cream. It is possible to keep the sauce into a clean jar and set aside a few days.
The pepper sauce for steaks
It can add flavor to steaks, adding the pepper sauce at the banquet. To do this, you will need three tablespoons of butter and the same amount of flour. The steak spice, beef broth and black pepper will also enter into the composition of the recipe.
Stages of completion
Melt the butter in a frying pan before adding the flour. Stir with a whisk so that it does not stick to the walls. Add the beef broth, then add the steak spice and black pepper before leaving reduce heat to low. Best served when it’s hot.
The Green Pepper Sauce
We can also use the green pepper to make a pepper sauce. Since this recipe has a particularly strong taste, it should serve with pork chops or red meat previously skipped. The recipe will consist of 3 tablespoons (30 g) of drained green peppercorns, brandy 1/2 cup (100 ml), 1 1/4 cups (300 ml) of veal or lamb and 6 1/2 tablespoons (100 ml) double cream.
Cooking the green pepper sauce
Heat the seeds of green pepper in a saucepan for one to two minutes over low heat. Once they are dry, they must be crushed against the sides of the pan with a wooden spatula. Then add up all the brandy and fire intensity a notch.
Bring to a boil for two minutes so that the cognac to evaporate. Add the broth and stir for 5 minutes before adding the cream. Simmer preparing high heat and remove the pan when the sauce adheres to the back of the spatula. —Also Read: Watermelon and Feta Salad