Do you like pepper sauce on meat in restaurants?
Me too, I love ! Well know that I finally found the chef's recipe!
This homemade sauce is perfect to accompany your steaks and burgers.
The secret of this pepper sauce? It's the fresh cream that we add to make it creamy!
And don't worry, this great chef's recipe is quick and easy to make in 5 minutes flat.
Here is finally the secret recipe for pepper sauce better than at the restaurant . Watch:
- 1 beef or poultry stock cube
- 60 g of organic butter
- 30 g of flour
- 40 cl of semi-skimmed milk at room temperature
- 1 teaspoon of balsamic vinegar
- 1 tablespoon heavy cream
- 1/2 tablespoon of crushed pepper
- 1 wooden spoon
- 1 whip
Preparation: 5 mins - Cooking: 5 mins - For 4 people
1. Crush the bouillon cube in a dish with a fork.
2. Put the butter in a saucepan and melt it over low heat.
3. Slowly add the flour once the butter has melted.
4. Whisk the flour and butter briskly for 1 min.
5. Still in this saucepan, gradually pour in the milk, whisking gently.
6. Add the crushed bouillon cube.
7. Put the balsamic vinegar and pepper.
8. Still with the whisk, continue mixing without stopping until the sauce thickens.
9. Remove the pan from the heat.
10. Add the fresh cream to the still hot mixture.
11. With a wooden spoon, gently mix the sauce so that it is homogeneous.
12. Serve immediately with well-grilled meat... And enjoy!
There you go, your great chef's pepper sauce is already ready to be tasted :-)
Easy, quick and delicious, right?
It's much better than in Hippopotamus or Flunch restaurants and without comparison with ready-made pepper sauces from Auchan or Carrefour.
This homemade pepper sauce will sublimate all your beef (tournedos, sirloin...), your duck breasts, your chicken fillets and your roast pork.
It also goes perfectly with homemade fries or a good Burgundy fondue.
And of course, unlike store-bought sauces, it's inexpensive and completely natural!
There are no preservatives, flavor enhancers or artificial colors.
- No need for Thermomix or Companion to succeed!
- You can replace black pepper with grey, white or green pepper, which is even more fragrant.
- You can use veal stock instead of beef or poultry broth.
- If you want a sauce with a more pronounced taste, add 3 cl of cognac to the melted butter. Be careful, cognac can ignite! So do not turn on the hood at this time, otherwise it may catch fire.
- And for a great effect, you can add a few sprigs of fresh parsley before serving.
