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pepper sauce

updated

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Ingredients for 2 servings:

  • 1 ½ tbsp pepper, mixed
  • 1 tbsp butter
  • 60 ml cognac
  • 100 ml vegetable stock
  • 60 ml cream
  • ½ tsp cornstarch
  • Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

Roughly chop the pepper. Heat the butter in a pan, add the pepper, and toast briefly. Pour in the cognac, bring to a boil, and add the vegetable stock. Let it simmer slightly. Whisk the cream and cornstarch until smooth and thicken the sauce. 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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