Pepper sauce is one of the most-liked and most often served sauces in the world, and there are lots of its sauce variations around. To create your own pepper sauce, you’ll need a bit of time, but it’s worth the trouble. We use Cognac or Whiskey to give our sauce a special twist.
This heavenly sauce is best served with fried or grilled steaks, but it also goes very well with poultry, fish, many casserole dishes and as a delicious pasta sauce as well. To achieve a nice consistency without using thickening agents, the sauce should simmer for about 1 to 1 1/2 hours. As Rome wasn’t built in a day, we always make a big pot of pepper sauce and store it in small portions in the freezer.
Hot Pepper Sauce Recipe
- 500 ml beef stock
- ¼ cup butter to fry
- 1 small onion finely minced
- 1 clove garlic finely minced
- 1 tablespoon black pepper
- 1 tablespoon green pepper
- 100 ml white wine
- 100 ml milk
- 100 ml heavy cream
- 2 tablespoons whiskey
- 3 teaspoons allspice
- 1 piece bay leaf
- ½ slice pumpernickel bread
- 1 teaspoon molasses
- 2 splashes Worcestershire sauce
- Lightly sautée onions and garlic in clarified butter. Pound black pepper roughly in a mortar and add to the onion and garlic.
- Deglaze with wine, let the liquid reduce by half, and then add beef stock. Crack green pepper in a mortar, but don’t mash it.
- Add green pepper, allspice and bay leave to the sauce and let it simmer to reduce the liquid.
- Crumble pumpernickel bread and pound it in a mortar to a paste. Add milk and pumpernickel to the sauce and let it reduce until it thickens.
- Season with heavy creme or creme fraiche, molasses or Worcestershire sauce, and whiskey, and let the pepper sauce reduce until it gets the desired consistency. If you'll serve the pepper sauce with steaks, fry the steaks, then deglaze with the sauce, and finally add whiskey.