Homemade pepper sauce: creamy, very aromatic, ideal for accompanying meats
Pepper sauce has the remarkable ability to elevate any meat dish with minimal effort. It works equally well with tenderloin steaks or a simple grilled fillet as it does with a last-minute chicken, and it's ready in less time than it takes for the meat to rest.
Ingredients · Servings 4
- 1 shallot (or 1 small onion)
- 20g of butter
- 15g of peppercorns
- 80 ml of cognac
- 150 ml of beef broth
- 1 teaspoon of cornstarch
- 100 ml of liquid (30% fat)
- Shall
Method · 20 min
- Peel and finely chop the shallot.
- Using a mortar and pestle, roughly crush the peppercorns.
- In a small frying pan or saucepan, melt the butter over medium heat. Add the shallot and sauté for about two minutes, until it begins to turn golden.
- Add the cognac and the beef broth.
- Turn up the heat and let the liquid reduce by half. Add the cream and crushed pepper, and cook for another two or three minutes.
- Dissolve the cornstarch in a tablespoon of cold water and add it. Stir until the sauce is smooth.
- Serve this sauce with a piece of meat. That's it!
