Recipe for pepper sauce
I LOVE sauces and this one is one of my absolute favorites.
The sauce has plenty of flavor, acidity, and a great depth that makes it pair well with a beef steak, Iberico pork, or lamb.
I used Madagascar peppercorns that were pickled rather than salted. I find these to be the best for this sauce.
Ingredients
- 1 pcs. Onion
- 1 clove Garlic
- 4.6 gram Pepper Green Madagascar Peppercorns
- 5 gram Butter for frying
- 4.5 gram Oil Flavor-neutral
- Meat Trimmings From dry-aged meat. Can be replaced with 3 dl beef stock
- 39.5 gram Alcohol Cognac, rum, or whiskey
- 200 gram Red Wine
- 1 pcs. Rosemary 1 sprig
- 300 gram Water
- 5 gram Gastrique Can be replaced with sugar and vinegar
- 100 gram Cream
- Spices Salt and pepper
- 4.6 gram Pepper Green Madagascar peppercorns
Instructions
- Heat butter and oil in a pot.
- Chop your onions, garlic, and 2 tsp. chopped Madagascar peppercorns, add them to the pot, and sauté for a couple of minutes. They should be soft but must not brown.
- Add trimmings from the meat as well as cognac, rum, or whiskey.
- Turn off the extractor fan, set the alcohol alight, and flambé. Be careful!
- Add the rosemary sprig, water, and red wine, and let the sauce simmer for at least 30 minutes, preferably longer.
- Remove the pot from the heat and strain the contents - optionally, return some of the onions to the pot, as they add good flavor and texture to the sauce.
- Add the cream and let it reduce for a few more minutes.
- Season the sauce to taste with gastrique, salt, and pepper.
- Finally, fold in two tsp. whole, green Madagascar peppercorns into the sauce.
Notes
If you don't have trimmings from meat, replace the water in the sauce with beef stock.
Gastrique can be replaced with sugar and vinegar.
Gastrique can be replaced with sugar and vinegar.