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Escoffier Pepper Sauce
Escoffier Pepper Sauce
Pepper sauce, known as "Escoffier Pepper Sauce," is a classic preparation in French cuisine made with black pepper as the key ingredient. This sauce is famous for its bold flavor and ability to complement meats such as steaks, tenderloin, or ribeye.
Ingredients:
-
50 g butter
-
2 tablespoons black peppercorns (preferably fresh)
-
200 ml beef broth
-
100 ml heavy cream
-
1 tablespoon brandy (optional)
-
Salt (to taste)
Preparation:
-
Prepare the pepper: Crush the peppercorns in a mortar until they are coarsely ground, not completely pulverized, leaving some texture.
-
Cook the butter: In a large pan, melt the butter over medium heat. Add the crushed pepper and cook for 1-2 minutes, allowing the essential oils of the pepper to be released.
-
Add the beef broth: Pour in the beef broth and simmer for 5-7 minutes, letting the liquid reduce slightly.
-
Incorporate the cream: Add the heavy cream and stir well. Let it cook for a few minutes until the sauce thickens slightly.
-
Optional brandy addition: If desired, you can add brandy to the sauce to give it a touch of sophistication. Cook for another 1-2 minutes to evaporate the alcohol.
-
Serve: Adjust the seasoning with salt and serve immediately over grilled meats or steaks.
This pepper sauce is an ideal accompaniment for red meats, enhancing their flavor with a spicy and creamy finish.
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Escoffier Pepper Sauce
Pepper sauce, known as "Escoffier Pepper Sauce," is a classic preparation in French cuisine made with black pepper as the key ingredient. This sauce is famous for its bold flavor and ability to complement meats such as steaks, tenderloin, or ribeye.
Ingredients:
-
50 g butter
-
2 tablespoons black peppercorns (preferably fresh)
-
200 ml beef broth
-
100 ml heavy cream
-
1 tablespoon brandy (optional)
-
Salt (to taste)
Preparation:
-
Prepare the pepper: Crush the peppercorns in a mortar until they are coarsely ground, not completely pulverized, leaving some texture.
-
Cook the butter: In a large pan, melt the butter over medium heat. Add the crushed pepper and cook for 1-2 minutes, allowing the essential oils of the pepper to be released.
-
Add the beef broth: Pour in the beef broth and simmer for 5-7 minutes, letting the liquid reduce slightly.
-
Incorporate the cream: Add the heavy cream and stir well. Let it cook for a few minutes until the sauce thickens slightly.
-
Optional brandy addition: If desired, you can add brandy to the sauce to give it a touch of sophistication. Cook for another 1-2 minutes to evaporate the alcohol.
-
Serve: Adjust the seasoning with salt and serve immediately over grilled meats or steaks.
This pepper sauce is an ideal accompaniment for red meats, enhancing their flavor with a spicy and creamy finish.