Gastronomixs

Pepper sauce

A classic sauce on the basis of veal stock, cream, and green peppercorns. 

Recipe makes one litre.

Pepper sauce

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Ingredients

3

 

shallots, finely chopped

75

g

butter

60

g

vodka

1

litre

veal stock

500

ml

single cream

70

g

green peppercorns, in brine

Optional:

 

sriracha sauce (spicy chilli sauce)

 

 

salt

Preparation method

  • Gently fry the shallot in the butter.
  • Add the vodka and flambé.
  • Add the veal stock and the single cream and gently simmer until it has the consistency of sauce.
  • Add the drained green peppercorns and season to taste with the sriracha sauce and salt if desired.

Serving suggestions

  • Use as a sauce to serve with beef, veal, or pork.
  • Variation tip: instead of sriracha use other spicy flavour accents such as wasabi, sambal, or horseradish.
  • Variation tip: instead of green peppercorns, use white, red, or black peppercorns.
  • Variation tip: instead of veal stock, use beef stock or lamb stock.
  • Variation tip: use other types of alcoholic beverages such as cognac, rum, or whisky.

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