Pepper glaze

Name: Pepper glaze
Yield: Makes 1.5 litres
Cuisine: Indian
Ingredients: 1 brown onion, chopped; 2 litres jellied Veal or Beef stock; 3 large cloves garlic, sliced; 200 ml shiraz; 1 tablespoon black peppercorns; vegetable oil; 100 ml brandy; 2 teaspoons Sichuan peppercorns; freshly ground black pepper (optional); 3 sprigs thyme

Preparation info

Makes
1.5 litres

Difficulty
Medium

Appears in

Spice

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.

Ingredients

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

Asia
India
Sauce
Gluten-free

Method

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