Classic Pepper Sauce - Chefs

Classic Pepper Sauce - Chefs

Easy - 8 Min

  • Dish type: Salty
  • Difficulty: Easy
  • Preparation time: 8 min
  • Cooking time: 20 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!

Ingredients

60g of sweet butter

40g T55

flour 1 tablespoon balsamic

vinegar 1 tablespoon wine

vinegar 1 cube beef

stock 30cl mineral

water 5g black pepper - strong or spicy

type 5g other black pepper of your choice - aromatic or fruity type

20cl fresh cream 30%


Used product(s) :

Black pepper - East Timor

Tasmanian Pepper Aboriginal - Australia

Black Pepper Powder - Brazil

Java Long Pepper - Indonesia

Sansho Pepper - Japan

Products of the recipe

Black pepper - East Timor

Quantity :

Price : 4,90 €tax incl.

Tasmanian Pepper Aboriginal - Australia

Quantity :

Price : 7,90 €tax incl.

Black Pepper Powder - Brazil

Quantity :

Price : 2,90 €tax incl.

Java Long Pepper - Indonesia

Quantity :

Price : 6,90 €tax incl.

Sansho Pepper - Japan

Quantity :

Price : 8,90 €tax incl.

Preparation

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.

Taste it