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Pepper Sauce


Pepper Sauce
27th January, 2017

Packed full of pepper, this sauce always delivers. The double reduction boosts its potency

Great with steaks and meats

Ingredients

  • 4 tbsp black peppercorns, crushed in a pestle and mortar
  • 2 shallots, finely choppped
  • 2 cloves garlic, finely chopped
  • 25 g butter
  • 1 tbsp brandy
  • 200 mls white wine
  • 400 mls beef stock
  • 200 mls double cream

    Method

    Lightly crush the peppercorns in a pestle and mortar

    Place a large frying pan on the heat and add the crushed peppercorns. They will start to crack and pop so give them a shake for a minute and remove the pan from the heat to cool down slightly

    When the pan is warm place back on the heat and add the butter. Add the shallots and soften for a few minutes before adding the garlic

    Add the brandy to the flame and set the vapour on fire to burn off the alcohol

    Add the wine to pan and slowly simmer to reduce. You want to burn off most of thre wine. When the shallots and peppercorns resemble a jelly like consistancy, add all the stock and continue to reduce until most of the stock has gone

    Add the double cream, bring to a boil and then remove from the heat

    Pass the sauce through a seive and press the shallot and peppercorn solids through as well

    The sauce can be stored in the fridge until needed