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Heather Santos
Pepper sauce
French pepper sauce with flour, cognac, black pepper, whipped cream, butter, beef broth and shallot.
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Ingredients
Directions
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Chop the shallot.
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Heat the butter in a saucepan and fry the shallot for 5 minutes.
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In the meantime, bring the water to the boil and dissolve the bouillon cube.
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Add the flour to the shallot and stir with a wooden spoon until the mixture turns light brown.
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Stir in the cognac and the stock and bring to the boil.
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In the meantime, crush the peppercorns lightly in the mortar and add to the sauce.
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Cook the sauce over low heat to a smooth, bound sauce.
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Add the whipped cream and serve immediately. Bon appétit! .
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Nutrition
75Calories
Sodium0% DV0g
Fat9% DV6g
Protein2% DV1g
Carbs1% DV4g
Fiber0% DV0g
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