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Cherry pepper sauce

updated

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Ingredients for 4 servings:

  • 50 g butter
  • 400 g sour cherries from the jar
  • 30 g pepper, green, pickled
  • little starch flour
  • n. B. water
  • gravy
  • Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

goes well with duck breast or pork fillet

Sauté the cherries with the drained peppercorns in the heated butter. Add the meat juices from the meat you’re serving the sauce with. Bring to a boil and thicken with the starch dissolved in cold water. Season with salt.

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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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