This recipe for sauce to the black pepper is a great accompaniment for meats and vegetables, with a spicy and creamy touch that will highlight the taste of your preparations. Best of all, you do not need too many ingredients to prepare it, you may only need the cognac, but you can replace it with other liquors such as brandy or wine, or make the sauce to the black pepper without cognac or other liquor. Our steps and you will discover how to make the sauce to the black pepper in just 15 minutes, ready to accompany the best cuts of meat, whether you prepare the grill or grilled.
| 🚻 4 Diners | 🕘 15m | 🍵 Disturbance Very Low | 🤯 |
| Ingredients to make black pepper sauce: |
| 2 tablespoons of butter 1 tablespoon black pepper soup in grain 1 teaspoon of ground black pepper 40 grams of cognac 1 meat broth pill or chicken 1 soy bric unit or in its cream of milk |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make black pepper sauce:
1. put a pan and add the butter to melt slowly. Once liquid, continue with the following steps.
Trick: If you don want to use butter, you can use soft olive oil or sunflower.
2. Add the cognac to evaporate its alcohol. Remove and mix with the butter, add the black pepper balls and continue to stir so that the butter is not stuck or burn.
3. As it is cooked, the ingredients will be unified and the pepper will release its aroma. Do not stop stirring at any time, have the preparation of pepper sauce to the fire for two minutes and remove the pan.
4. Add a broth pill in the butter and see it undo. You can also wear beef broth if you have. When it is undone, take the pan again to the fire.
Trick: The most important thing about this homemade black pepper sauce is not to stop stirring at every moment.
5. Then add the Bric of soy cream or milk cream, as you have. Remove slowly to integrate all the ingredients, let it cook two minutes always stirring at all times.
Trick: Do not have a high heat or the sauce will be broken and cut.
6. Add the ground pepper finally. Give your salt or test point if you need it. You will observe that, little by little, the sauce is taking a pleasant tone and texture.
7. Leave the black pepper sauce the long time to be thickened and take more body. Keep in mind that when it cools it, it will thicker, so you don let it dry too much. Once ready, bathe your meat recipes with her and enjoy.
