Made home made pepper sauce last night as follows-
150 ml beef stock. (one oxo cube)
75 ml Brandy
60g Butter
2 table spoons crushed 4 colour peppercorns
1 table spoon uncrushed
teaspoon of worcester sauce
half a teaspoon corn flour in 50 ml of water.
3 drops liquid smoke
2 crushed garlic cloves.
150 ml of thickened cream
Stated with the butter and brandy the added the rest to simmer for 20 minutes or till desired thickness.
Served four.
cc
Pepper Sauce
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Re: Pepper Sauce
The simmering softens the peppercorns. I used Hoyt's Four Colour Peppercorns. I will try the canned ones when I make some green pepper sauce for my salmon.Beaver wrote:Yummo, i like the brandy idea. Can I suggest trying the cans of peppercorns, they are soft and delightful when you Bite into them. I will have to whip up a batch
Personally my gravy's go on the chips/veg and not the steak, my steaks only get to roll themselves around in mustard, call me crazy but I find gravy takes away the flavor of a steak, not adds to it.
/end rant..... Don't mind me I love gravy
I love Peper or Dianne on my steaks.
Kangaroo fillet and back pepper sauce are made for each other,a bit like Katuk and Ronda.
I was surprised I could not find a receipe for Peper sauce on the forum. So thought I'd throw mine out there to see what tweeks can be made.
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Re: Pepper Sauce
I'd dry toast the peppercorns first in a pan to release more flavour.
Cheers
Chris
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Pepper Sauce
Pickled green pepper corns are the go , but like Chris said I add whole black ones to stocks and soups and eventually the interiors soft, takes a couple of hours tho
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Re: Pepper Sauce
How much do you crush the peppercorns for this recipe?
Do they end up halfs, quarters, flecks?
Dave
Do they end up halfs, quarters, flecks?
Dave