PEPPERSAUCE
10 servings (Approx. 30g per serving) / Allergens: Milk
Prep Time: 5 minutes / Cook Time: 10 minutes
Total Time: 15 minutes
Pepper sauce is a rich and creamy classic, popular for pairing with grilled meats. In this recipe, SHO – Demi Glace is used as a flavor enhancer to create a deeper, more complex meaty base with strong maillard notes. The combination of full-fat cream and toasted pepper results in a bold and balanced sauce.
| Ingredients | Quantity |
|---|---|
| SHO - Demi Glace | 35 gr |
| Black pepper | 4 gr |
| Olive oil | 35 gr |
| Water | 70 gr |
| Full fat cream | 215 gr |
| Corn starch | 7 gr |
Instructions
- In a small bowl, dilute the SHO - Demi Glace with half of the water (approx. 33g). In another bowl, hydrate the corn starch with the remaining water.
- In a saucepan, heat the olive oil over medium heat. Add the ground black pepper and toast for about 3 minutes until fragrant.
- Add the diluted SHO - Demi Glace to the pan and stir well to incorporate.
- Pour in the full-fat cream and bring the sauce to a gentle simmer.
- Add the hydrated corn starch and cook, stirring continuously, until the sauce thickens to the desired consistency. Serve warm.
Notes
- For a spicier profile, increase the black pepper or add crushed green peppercorns.
- Substitute cream with a plant-based alternative for a dairy-free version.
- This sauce pairs beautifully with grilled steak, chicken, or roasted vegetables.
