How To Make Pepper Sauce
The marriage of delicate, savory, and mildly spicy hints in this pepper sauce recipe elevates simple dishes to a new level.
Ingredients
- 60 g butter, chopped
- 2 eschalots, finely chopped
- ¼ cup red wine
- 2 cups Massel beef stock
- 2 tsp black pepper, cracked
Instructions
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Melt ½ the butter in a medium frying pan over medium heat until foaming. Add eschalot. Cook, stirring, for 5 minutes or until softened.
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Add red wine. Bring to the boil. Reduce heat to medium. Cook sauce for 2 to 3 minutes or until almost evaporated.
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Add stock and pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until reduced by half and slightly thickened. Whisk in remaining butter until melted and sauce has slightly thickened.
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Serve sauce with steak. Enjoy!
Nutrition
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