Pepper glaze

Preparation info
  • Makes

    1.5 litres

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • 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 brandy and cream if you plan to serve it with a classic pepper steak.


  • vegetable oil
  • 1 brown onion, chopped
  • 3 large cloves garlic, sliced
  • 3


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