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The pepper sauce is a great flavor enhancer, which is why it’s common to find it in various dishes. This sauce is easy to do, and you’ll bring out the good taste in minutes. You just have to follow the dosage prescription for each ingredient. 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, red pepper, or green pepper.
What you need for a great pepper sauce
- 10 cl veal stock
- A teaspoon of mustard
- 10 cl cream
- 2 cl of cognac
- 5 grams of cracked pepper
- Salt
- Butter
To make a pepper sauce, you must have the necessary cooking utensils:
- A saucepan
- A wooden spatula
- A gravy boat
- And another pan
Cooking the pepper sauce
Sweat the pepper in butter in the pan. After a minute of cooking, add the brandy and let preparation burn. Then pour the cream and reduce to half the whole. Add the veal stock to this mixture before boiling. Prior to extinguishing the fire, add the mustard without making the sauce boil. At the end of cooking, you can also add shallots and chopped bouquet garni (thyme and bay leaves).
Tips
The dishes associated with pepper sauce
Game, grilled red meat, and steaks are all foods that can be greatly improved with a pepper sauce. At the end of the preparation, we can add some chopped shallots, parsley, and chives, and finely chopped thyme.
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
Pepper Sauce
by eatwell101
Yield: 1 cup
Prep Time: 10 min
Cook Time: 10 min
Easy Pepper Sauce Recipe with Ingredients and Direction Steps
Ingredients
- 10 cl veal stock
- A teaspoon of mustard
- 10 cl cream
- 2 cl of cognac
- 5 grams of cracked pepper
- Salt
- Butter
Instructions
- Sweat the pepper in butter in the pan. After a minute of cooking, add the brandy and let preparation burn.
- Then pour the cream and reduce to half the whole. Add the veal stock to this mixture before boiling.
- Prior to extinguishing the fire, add the mustard without making the sauce boil.
- At the end of cooking, you can also add shallots and chopped bouquet garni (thyme and bay leaves).
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