This Pepper Sauce is based on recipes we use in the restaurants – foundation, building-block recipes that allow our customers to achieve quality experiences at home. Makes 840ml (28 1/2 fl oz).
Serve with our Rib-Eye recipe.
Ingredients 13
450 ml grapeseed oil
1 garlic clove, finely sliced
1⁄2 golden shallot, finely sliced
10 g black peppercorns
10 g white peppercorns
10 g Sichuan peppercorns
25 ml brandy
115 ml balsamic vinegar
40 ml light soy sauce
50 g granulated white sugar
15 ml fish sauce
1 l chicken stock
4 g xanthan gum, see notes
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Method 7
Add 45 ml of the grapeseed oil to a large saucepan over medium heat. Once heated, add the garlic and shallots and heat for 3–4 minutes, stirring frequently.
Add the , and and cook for a few minutes until fragrant.
Add the and very carefully light with a match to deglaze; once lit, the flames will burn off quickly.
Add the , , , , and and cook until reduced by half, about 30 minutes.
Add the and, using a stick blender, slowly blend to start to emulsify the sauce.
After about 1 minute of blending, stream in the remaining , continuing to slowly blend; you are looking to emulsify in the same way you do mayonnaise.
Once the sauce has thickened to your liking, remove from the heat and set aside to cool.
Meatsmith's tips
This sauce will keep in an airtight container in the fridge for up to 1 month.
Xanthan gum is a plant-based thickening agent used in gourmet cooking as a stabiliser, emulsifier and texturiser. It is commonly added to sauces, dressings and desserts to improve their texture and mouthfeel. Xanthan gum is gluten-free and vegan-friendly, making it a popular ingredient in modern cuisine.
