I love homemade sauces, and it is even easier with the help of my Thermomachine. One of my all time favorites, so beautiful with a steak or any red meat really…. Let’s enjoy our BBQ a bit more before winter, shall we?
You only get about half a cup with this recipe but you can double the quantities without any problems
🇫🇷 Pour la recette de la sauce au poivre en français, cliquez sur le lien suivant: http://www.thermovivie.com/2014/11/sauce-au-poivre.html
1 tablespoon black peppercorns (or try YIAH’s incredible Chai Chiraz Smoked Peppercorn Blend for an incredible smokey flavour)
100g double cream
1 teaspoon mustard
20 g of Port Wine
2 teaspoons corn-starch
Pour the pepper corns in the bowl of your Themomachine (or use a pestle and mortar)
Mix 5 seconds on speed 10
Scrape the sides and reserve in a bowl.
Pour the cream and Port Wine in the Thermomachine
Heat 5 minutes at 80 degrees on speed 3
Add 2 teaspoons corn-starch, pepper corn and 1 teaspoon of mustard.
mix 10 seconds on speed 7.
Pour the sauce into a container and leave in the fridge for at least one hour.
You can easily prepare your pepper sauce on the stove too, if you don’t have a machine.
To spice up your life visit: