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Easy - 8 Min
Learn how to make this delicious pepper sauce in minutes. The idea is to combine different origins of pepper to revisit your recipe. Each pepper has unique aromatic notes (yuzu, grapefruit, hemp, strong, spicy, fruity,...). This pepper sauce allows you to sublimate their typicity. Your tournedos, faux filet or steak will be closer to starred plates. Your guests will be amazed!
60g of sweet butter
40g T55flour 1 tablespoon balsamicvinegar 1 tablespoon winevinegar 1 cube beefstock 30cl mineralwater 5g black pepper - strong or spicytype 5g other black pepper of your choice - aromatic or fruity type20cl fresh cream 30%
Gently melt your hazelnut butter
Add the T55 flour and whisk vigorously to obtain a homogeneous mixture
Crush your beef broth cube. Pour cold water, your two vinaigrettes and your pepper alchemy.
Make your mixture thicker by aerating it as much as possible with a whisk
Pour in the fresh cream
Reduce and thicken your sauce - low heat.