Black Pepper Sauce Recipe – Black Pepper sauce

Black Pepper or Black Pepper Sauce is the most popular western cooking sauce and can be eaten with a variety of dishes such as Steak, Chicken Chop, Lamb Chop, Burger and many more.

My recipe is a very easy and quick recipe to prepare. It uses a Roux thickener made by cooking wheat flour in melted butter. This thickener is used as a versatile thickener in western cuisine and is more effective than thickeners that use uncooked starch such as corn flour solution.. This combination of cooked butter and flour will give a special fragrance and flavor to our sauce. The sauce will also look shiny and attractive.

I also use extra virgin olive oil to add more flavor to this sauce. Many people think that extra virgin olive oil is not suitable for cooking but, recent studies show extra virgin olive oil is among the most stable and safe oils for frying.

Black Pepper Sauce is cooked in two portions, the first is a roux sauce thickener, and both black pepper sauce. The two will be combined to produce a sauce.

Ingredients

Extra virgin olive oil
Sweet sauce
2 beef stock cubes
50g (5 cloves) garlic
40g ( 2 tablespoons) freshly pounded black pepper
2 bay leaves
1 teaspoon of Italian herbs
1 teaspoon dried parsley

For the sauce thickener (Roux)

50g butter
50g of wheat flour

Method

1. Melt the butter and add the wheat flour. Stir so that it is flat and not lumpy.
2. Cook over low heat and fry until pale yellow and thick.
3. Turn off the heat and set aside to cool.
4. Heat a little extra virgin olive oil in a saucepan and sauté the garlic.
5. Use a medium heat so that the garlic does not burn.
6. Dissolve it 2 cubes of beef essence in 250ml ( 1 cups ) hot water.
7. When the garlic is dry and pale brown, add beef starch.
8. Add 500ml ( 2 cups ) water again. Bring to a boil and then reduce the heat.
9. Add :

2 tablespoons of sweet soy sauce
1 tablespoon of Lea & Perrins Sauce
2 bay leaves
2 tablespoons freshly pounded/ground black pepper

10. Add the butter and flour mixture ( roux ) little by little and chaotic. Make sure it dissolves completely before adding the thickener. Use a medium heat as the thickener will only act when the sauce boils..
11. Do not stop stirring so that the sauce does not clump.
12. The sauce will thicken slowly, when the sauce is thick enough can stop adding thickeners.
13. Finally add 1 teaspoon of Italian herbs and 1 teaspoon dried parsley.
14. The sauce is ready to serve.