Best creamy pepper sauce.
Recipe by Wayne Metcalf
1/2 small onion - finely chopped.
Pinch of whole mixed colour peppercorns (preferably fresh but dried is ok).
Very good pinch of course ground black pepper.
Pinch of mixed herb.
Good pinch of basil.
Splash of brandy.
Glug of white wine.
A few drops of Lea and Perrin's Worcester sauce.
Teaspoon of Beef bullion paste or a couple of oxo cubes.
2 garlic cloves or half a teaspoon of minced garlic.
500ml fresh double cream.
Prep. Time → 5 min
Cook Time → 15 min
1. Fry off the onions in a pan with a little oil.
2. Add all the dry ingredients.
3. Add the brandy and flambé the alcohol. (Set on fire (being careful)).
4. Add the white wine, stock, garlic and Worcester sauce and reduce to a glace (when the mixture starts to thicken and has almost gone). The sauce should now be dark in colour.
5. Add the double cream and bring to the boil. The sauce should be a light brown colour.
6. Simmer for a few minutes and serve.
7. This is the sauce I serve in the restaurant and has been commented on a lot as being the best pepper sauce people have ever had.
main courses, chicken, pepper sauce, peppercorn, sauce, steak, cream sauce November 28, 2017 10:47
Author Wayne metcalf
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