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Recipe by: albijon
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See below ingredients and instructions of the recipe
2 oz Slab Bacon, Diced
2 lg Onions, Chopped
2 lg Carrots, Peeled And Chopped
3 lg Shallots, Minced
1 lg Leek, White Part Only, Well
-Washed And
Thinly Sliced
2 tb Red Wine Vinegar
2 tb Unbleached Flour
1 Clove Garlic, Crushed
2 c Hearty, Dry, Red Wine
1 ea Bouquet Garni
2 c Brown Stock (See Stocks)
1 tb Whole Black Pepper Corns,
-Crushed
Salt To Taste
1/4 c Brandy
This easy version of the classic pepper sauce clearly illustrates why
some old-time combinations just cannot be improved upon. Serve this
with beef or game, especially pheasant. This sauce will also keep for
two days in the refrigerator. Rewarm over low heat before serving.
Saute the bacon in a large heavy saucepan over medium heat for 2
minutes. Add the onions, carrots, shallots, and leek and cook until
well browned, about 12 to 15 minutes.Stir in the vinegar and simmer
over low heat until the liquid has evaporated, about 10 to 15
minutes. Whisk in the flour and cook one minute more. Then add the
garlic, wine, bouquet garni and stock. Simmer over low heat for one
hour. Stir in the cracked peppercorns and salt then simmer for 10
minutes more. strain through a sieve lined with a layer of
cheesecloth. Return to the saucepan and add the brandy. Simmer 3
minutes over low heat and serve hot.
Yield: About 2 1/2 Cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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