Smoked Pepper Sauce
Ingredients
-
Butter
40g
-
Flour
30g
-
Beef broth
1 portion
-
Red wine vinegar
1 tbsp
-
Smoked Black Ratanakiri Pepper
½ tbsp
Melt the butter and stir in the flour to make a roux.
Add ¼ litre of water all at once and mix well until smooth.
Stir in the beef stock, red wine vinegar, and freshly ground Smoked Black Ratanakiri Pepper.
Allow to thicken over low heat, stirring constantly.
Add a little water if necessary to achieve the desired consistency.
Serve with a piece of meat, roast potatoes, or as a base for a cauliflower gratin.
Our products
related
all our products
