Monday, 11 October 2010

Black Pepper Sauce

Black Pepper Sauce

There are so many recipes and so many ways to cook Black Pepper Sauce, but this is my personal favourite. I especially love the use of cream that makes it exceptionally rich which is such a wonderful contrast to the sharp taste of black pepper. The coarsely crushed black pepper is also according to my personal love of rustic textures. If you prefer a smooth sauce with strong peppery taste, please feel free to use finely ground black pepper.

4 tbsp oil
1/2 cup sliced shallots
1 tsp thyme
3 tbsp flour
2 cups beef stock (or 2 tbsp beef stock granules diluted in 1 cup of water)
2 tsp vinegar
1/2 cup cream (optional...but I love this richness)
2 tsp coarsely ground black pepper

1. Heat oil in a heavy pan on medium high heat.
2. Sautee shallots & thyme till it begins to brown.
3. Put all the flour in and stir quickly for 1 minute.
4. Pour in the stock in a slow steady flow while incorporating it into the flour, using a whisk.
5. Reduce the heat. Keep stirring for about 15 minutes.
6. Add the vinegar, cream & black pepper.
7. Keep it aside. Use when needed.

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authorMarina Mustafa. Author of ten cookbooks.

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