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pepper sauce

updated

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Ingredients for 4 servings:

  • some butter
  • 2 tsp pepper, crushed
  • 1 shot of cognac or whiskey
  • 1 cup of cream, approx. 200 ml
  • 100 ml beef stock
  • 1 tsp tomato paste
  • 1 cup of crème fraîche, approx. 150 g
  • Salt
  • possibly peppercorns, green, pickled

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 35 minutes

For the sauce, heat butter in a small saucepan and add 2 teaspoons of ground pepper, then lightly toast. Deglaze with cognac or whiskey, add cream, beef stock, tomato paste, and crème fraîche, and bring to a boil. Simmer gently for about 1-1.5 hours, stirring frequently. Season with salt. If desired, add some pickled green peppercorns and continue to simmer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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