Saturday, May 26, 2012

How to make Creamy Pepper Sauce

How to make to Basic Dami Glaze
  • 2 tsp  tomato paste
  • 500 g  meaty beef bones
  • Cooking spray
  • 3 quarts cold water, divided
  • 100 g onions
  • 100 g chopped celery
  • 100 g  chopped carrot
  • 12  black peppercorns
  • 10  flat-leaf parsley sprigs
  • 3  thyme sprigs
  • 2  bay leaves


  1. 1. Preheat oven to 400°.
  2. 2. Brush tomato paste evenly over the beef bones. Place bones in a shallow roasting pan coated with cooking spray. Bake at 400° for 40 minutes or until slightly charred, turning after 20 minutes.
  3. 3. Place bones in a large stockpot. Carefully add 2 cups cold water to roasting pan, scraping pan to loosen browned bits. Pour liquid from pan into stockpot. Add onion and remaining ingredients to pot. Add remaining 10 cups cold water; bring to a boil. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding foam.
  4. 4. Strain stock through a fine sieve lined with cheesecloth into a large bowl; discard solids. Cool to room temperature. Cover and chill 8 hours or overnight.
  5. 5. Skim solidified fat from surface of stock; discard fat. Place stock in a large saucepan; bring to a boil. Reduce heat, and simmer until syrupy and reduced to 6 tablespoons (about 1 hour and 15 minutes), skimming foam from surface as needed. 
Method of making the sauce

  • 2 tsp    vegetable oil
  • 1 small onion, peeled and finely chopped
  • 50 ml red wine
  • 150ml  demi glaze
  • 50 ml   double cream
  • 2 tbsp Crushed pepper
  • salt
  1. Heat the oil in a small frying pan and gently cook the onion until soft.
  2. Add the wine and reduce by half.
  3. Stir in the cream  and the peppercorns.
  4. Season with salt and plenty of freshly ground black pepper.

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