PEPPER SAUCE
Ingredients
10ml butter, oil or fat kept from a roast (not lamb). Goose or duck fat.
25g onion, (approx 1/4 of small onion red or white)
1 very small garlic clove.
10ml brandy, cognac or sherry.
5-10ml tomato puree
250-300ml beef or chicken stock and any left over gravy from a roast
Ground white pepper to taste
Ground black pepper to taste
Green Peppercorns
Salt to taste
Cornflour mixed with a little water or beurre manie made with butter or fat from roast.
100ml Double Cream (approx)
Method
Dice the onion as small as possible.
Crush or mince the garlic.
Heat the fat of choice in a small pan.
Add the onion and garlic, fry gently till soft. Allow 10-15 mins.
Increase the heat and add brandy. Allow to reduce.
Add tomato puree, mix well.
Then add stock and or any left over gravy.
Add ground white pepper and ground black pepper until a good strong flavour is achieved.
Add green peppercorns.
Allow to cook gently for 10-15 mins. The amount of liquid will reduce.
The sauce can beheld at this point until needed.
To finish the sauce, thicken with cornflour and/or beurre manie. Add enough to make the sauce a little thicker than you like to serve.
Once the sauce is thicker, add the double cream, again add enough to achieve the taste and appearance you like.
Check the seasonings, adding more ground pepper if needed.
Do not boil once the cream has been added.
Serve with steak or chicken.