ChatterBank1 min ago
creamy pepper sauce
4 Answers
Anyone got a really quick and easy receipe for pepper sauce that is really creamy and peppery
Answers
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This one has been used at our house for some time... It's fairly quick, but you do need the ingredients at hand... well worth the effort to serve it over numerous dishes from steak to pasta...
2 tablespoons butter (we use lightly salted)
1/2 cup chopped shallots (we use chopped sweet onions in lieu of hard to find shallots
1 cup port wine
1 cup chicken broth
1 bay leaf
1/2 teaspoon coarsely ground black pepper (we often substitute green peppercorns for added zest)
1/2 teaspoon dried thyme leaves
1/3 cup heavy whipping cream
Cooking Directions
In medium skillet,(cast iron is best) melt butter over medium heat.
Stir in shallots.
Cook and stir until shallots are translucent (about 5 minutes).
Stir in wine, broth, black pepper, bay leaf and thyme. Bring to boil; reduce heat to simmer.
Cook, uncovered until mixture reduces in half (about 15 minutes).
Remove bay leaf. Stir in cream; bring to a light boil.
Reduce heat; simmer for 3 minutes.
Remove from heat and pour into blender container, cover with lid, pulse until smooth.
2 tablespoons butter (we use lightly salted)
1/2 cup chopped shallots (we use chopped sweet onions in lieu of hard to find shallots
1 cup port wine
1 cup chicken broth
1 bay leaf
1/2 teaspoon coarsely ground black pepper (we often substitute green peppercorns for added zest)
1/2 teaspoon dried thyme leaves
1/3 cup heavy whipping cream
Cooking Directions
In medium skillet,(cast iron is best) melt butter over medium heat.
Stir in shallots.
Cook and stir until shallots are translucent (about 5 minutes).
Stir in wine, broth, black pepper, bay leaf and thyme. Bring to boil; reduce heat to simmer.
Cook, uncovered until mixture reduces in half (about 15 minutes).
Remove bay leaf. Stir in cream; bring to a light boil.
Reduce heat; simmer for 3 minutes.
Remove from heat and pour into blender container, cover with lid, pulse until smooth.
I do chicken thighs on the bone with a green peppercorn sauce and I also make this sauce for steaks.....
Make up stock, be it chicken or beef and pour in a good handful of green peppercorns.
Lets do a steak dish for instance....
After frying off the steak, remove and pour in the stock and peppercorns, and simmer reduce it.... then add cr�me fra�che and maybe... if you want it slightly thicker... tsp cornflour mixed with a little cold water and stirred in....
The chicken thighs (skin on) I fry till browned, then pour over the chicken stock with green peppercorns and place in the oven for about 1 hr 180�. I then add a tub of cr�me fra�che, put back in the oven for 30 mins to reduce a bit.... add a thickener of cornflour/coldwater mix..... and just stir on the hob till thickened....
I serve with french chips, french green beans and a side salad :-)
Make up stock, be it chicken or beef and pour in a good handful of green peppercorns.
Lets do a steak dish for instance....
After frying off the steak, remove and pour in the stock and peppercorns, and simmer reduce it.... then add cr�me fra�che and maybe... if you want it slightly thicker... tsp cornflour mixed with a little cold water and stirred in....
The chicken thighs (skin on) I fry till browned, then pour over the chicken stock with green peppercorns and place in the oven for about 1 hr 180�. I then add a tub of cr�me fra�che, put back in the oven for 30 mins to reduce a bit.... add a thickener of cornflour/coldwater mix..... and just stir on the hob till thickened....
I serve with french chips, french green beans and a side salad :-)
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