Peperata sauce
Instructions
You braise the chopped with 5 g of butter; add vinegar and wine and let reduce by half.
Add the Spanish sauce and 1/2 cup of broth.
Bring to a boil, lower the heat and simmer for 1 hour skimming every so often.
If it becomes too dry add more broth.
Five minutes before cooking is completed add the peppercorns that have pounded in a mortar.
Pass the sauce to go end pressing the vegetables with a wooden spoon.
Put the sauce on the stove, wet with 3 or 4 tablespoons of broth and bring to a boil.
Off the heat, add the remaining butter at room temperature.
Ideal for red meat and game.
Ingredients and dosing for 4 persons
- 20 cl of spanish sauce
- Broth
- 10 cl of dry white wine
- 2 tablespoons of chopped carrot, onion and fat
- 30 g of butter
- 5 grains black pepper