in Recipes

Pepper sauce made from dried pepper

updated

Spread the love

Ingredients for 4 servings:

  • 50 g black peppercorns
  • 1 garlic clove(s), crushed
  • 1 shallot(s), in large pieces
  • 1 sprig(s) rosemary, fresh
  • 1 sprig(s) thyme, fresh
  • 250 ml port wine
  • 500 ml veal stock
  • Balsamic vinegar
  • Arrowroot flour
  • Clarified butter
  • Salt
  • Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the peppercorns in hot clarified butter until the peppercorns sizzle. Add the shallot, garlic, rosemary, and thyme to the peppercorns, fry briefly, and pour in the port wine and stock. Add a splash of balsamic vinegar, a little salt, and a pinch of sugar. Reduce by half, strain, and thicken with arrowroot flour.

Facebook Comments

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.

Low-calorie coffee yogurt

Potato and mushroom pot