Pepper Sauce

Name: Pepper Sauce
Yield: Makes 600 ml
Ingredients: 2 teaspoons black peppercorns; 1 teaspoon Sichuan peppercorns; 50 ml brandy; 100 ml shiraz or other full-bodied red wine; 100 ml shiraz or other full-bodied red wine; 1 litre Beef Stock; freshly ground black pepper; ½ brown onion, chopped; vegetable oil, for brushing; 2 small sprigs thyme; 1½ large cloves garlic, sliced

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This sauce should be used sparingly as its flavour is intense and its character slightly viscous. It can be flavoured with mustard, porcini, foie gras, beetroot or even brandy and cream if you plan to serve it with a classic pepper steak.

Ingredients

vegetable oil, for brushing
½ brown onion, chopped
1½ large cloves garlic, sliced

Sauce
Gluten-free

Method

Stand a stockpot over moderate heat, brush with a film of oil and fry the onion, garlic, thyme and peppercorns until the onion has softened and the mixture is fragrant. Add the brandy and, when hot, carefully touch the surface with a lit match to flame it, then add the wine. Cook gently until reduced by a third, then add the stock and bring to the boil. Reduce to a simmer and cook for 1 hour, o