Recipe: Pepper Sauce

1 In a small sauté pan, sweat 5 g (0.2 oz) of crushed peppercorns in butter.

2 After a minute, pour in the 3 cl (1 fl oz) of cognac, flame it, let it reduce a little, then add 10 cl (0.4 cup) of liquid cream.

3 Let reduce by half over low heat, then add 10 cl (0.4 cup) of veal stock, bring back to a boil and at the last moment, stir in a teaspoon of strong mustard while making sure the pepper sauce does not return to a boil. Adjust the seasoning.

4 If you want to make a green pepper sauce, replace the crushed peppercorns with crushed green pepper.

5 Pepper sauce pairs wonderfully with roasted red and white meats, as well as pan-fried fish. You can for example try the recipe for steak au poivre.