Legendary pepper sauce from Bruxx
Ingredients
- 20 g red Kampot pepper
- 25 g butter + 25 g for smoothing
- 100 ml cognac
- 200 ml demi-glace meat juice
- 100 ml beef broth
- 50 ml cream
- Kampot salt to taste
Procedure
1. Sauté the pepper from the grinder in hot butter.
2. Pour in the cognac and flambé.
3. Add demi-glace, beef broth, and reduce to the desired thickness.
4. Smooth with cream and cold butter.
5. Salt as needed.
Enjoy your meal!
Author: Oldřich Matoušek (Bruxx)
