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PEPPER SAUCE
TWO PEPPER SAUCE
In France, it is almost inconceivable to imagine lonely meat! For sure, it is always accompanied by a tasty sauce. Today, we offer you a pepper sauce recipe with a twist...with green peppers! Coming from India and Malaysia, these exotic spices will shake your taste buds while harmoniously pairing with your piece of meat.
For 2 people
Preparation time: 20 minutes
INGREDIENTS
- A tablespoon of Sarawak black pepper
- A tablespoon of green Kerala pepper
- Two knobs of butter
- A shallot
- 20 cl of liquid cream
- A teaspoon of broth and soup mix with 25 cl of water
- 4 cl of cognac or 10 cl of dry white wine (your choice)
- Salt of Guerande
RECIPE STEPS
- Slice the shallot, crush the Sarawak black pepper. Leave the Kerala peppercorns.
- In a saucepan over very low heat, place a knob of butter and the shallot, and let sweat for 2 minutes. Add the peppers (crushed and grain) and continue cooking over very low heat for 5 minutes. When the shallot and the peppers are well preserved, increase the heat (medium-high), deglaze with the cognac (or dry white wine) and let reduce by two thirds. Then add the soup broth mixture with the water, the liquid cream and mix well. Always on medium high heat, let reduce, there should be a slight boil. Remember to mix well to promote reduction.
- When the sauce begins to thicken, turn off the heat and season with Guérande salt.
SEASONING
On the table, favor a grilled salt from Pakistan for the meat as well as for the garnish of your dish (new potatoes, sautéed vegetables, etc.). Its grilled flavor will give the impression of cooking on the barbecue, very interesting for the taste buds!
