John Myers
Contents
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Ingredients
Sauce base
- Cream 30% fat
- Roast stock
- Whiskey
- Pickled green pepper
- Salt from the mill
- Cinnamon
- Cardamom
- Bacon
as a finish
- Sifted dripping fat and onion
- Ice-Cold butter to thicken
- Possibly some mixed flour
Instructions
- This sauce is very easy 🙂 It is quick to make and it tastes perfect with a nice piece of meat.
- Fry the bacon in a saucepan. Fat free !!! Then add the pickled peppercorns (including the liquid) and reduce on high heat. Now add all the other ingredients and let this mixture simmer for 30 minutes. Stir every now and then.
- When the sauce is reduced to about half the amount, pour it through a sieve (don't forget to put a saucepan underneath) so that everything can pass except the bacon 🙂 So not too big a pitcher but big enough that the peppercorns fit through. I use a conventional vegetable sieve for this.
- Now briefly bring the sauce to the boil again and then add the roasting fat (also put through a sieve so that no onions or other ingredients are put into the sauce) of the meat. If the meat still has some juice then add it to the sauce. Bring to the boil again and reduce for 5 minutes.
- Experience has shown that the sauce is now ready (maybe a little more seasoning) that it can be bound. To do this, the pan is removed from the heat and the ice-cold butter is added in pieces. If the sauce does not seem to be bound enough, you can add thickness with a little bit of mixed potato flour.
