WHITE PEPPER SAUCE


 

  • 0,066 lb butter
  • 1 shallot
  • 1,69 oz of meat broth
  • 3,38 oz of cream
  • 3,38 ozl of brandy or sherry
  • 2 tablespoons of green peppercorns
  • Ground black pepper
  • Salt

Peel the shallot and chop it very finely

We put the butter in a pan and sauté the shallot

Next, we add the peppercorns and let it roast

When the shallot is transparent, add the brandy and let the alcohol evaporate

We add the meat concentrate and let it reduce by half

Finally we add the cream and while stirring we wait for it to concentrate and reach a creamy texture

We remove it and use it immediately

ENJOY YOUR MEAL

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