Pepper sauce
From the one star french chef Patrick Asfaux
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Pepper sauce is a condiment made from black pepper, fresh cream, and white wine. It pairs perfectly with red meats such as steak or beef but can also complement poultry or fish dishes. The preparation of pepper sauce is quite simple; you just need to melt butter in a saucepan, add crushed peppercorns, white wine, and fresh cream. It's important to let it simmer over low heat to allow the flavors to develop. Additionally, pepper sauce can be enhanced with spices like chives or garlic. Moreover, it can serve as a base for other sauces, such as green pepper sauce or red pepper sauce. Pepper sauce is a staple in French cuisine, adding a touch of flavor and spiciness to your dishes.
Pepper sauce for 4 people :
- 1 dl (100 ml) veal stock
- 1 teaspoon strong mustard
- 1 dl (100 ml) liquid cream (30% fat)
- 2 cl cognac
- 5 grams crushed peppercorns (crushed with the bottom of a saucepan)
- Salt
Progression
1- In a small sauté pan, sweat 5 grams of crushed peppercorns in butter.
2- After 1 minute, add 2 cl of cognac, ignite, let it reduce a bit, then add 1 dl of liquid cream.
3- Let it reduce by half over low heat, then add 1 dl of veal stock. Bring it to a boil, and at the last moment, add a teaspoon of strong mustard, being careful not to let the pepper sauce boil again. Adjust the seasoning.
4- If you want to make this sauce with green pepper, replace the crushed peppercorns with crushed green pepper.
The pepper sauce goes well with roasted red and white meats, as well as pan-fried fish.
2- After 1 minute, add 2 cl of cognac, ignite, let it reduce a bit, then add 1 dl of liquid cream.
3- Let it reduce by half over low heat, then add 1 dl of veal stock. Bring it to a boil, and at the last moment, add a teaspoon of strong mustard, being careful not to let the pepper sauce boil again. Adjust the seasoning.
4- If you want to make this sauce with green pepper, replace the crushed peppercorns with crushed green pepper.
The pepper sauce goes well with roasted red and white meats, as well as pan-fried fish.
credits photo : © Marco Mayer - Fotolia.com
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