Without sauce, many dishes seem imperfect and lose their appeal. The main thing is that the complement should be harmonious in taste and successfully emphasize the dignity of the main dish, and not drown them or spoil it. We offer variations of recipes for pepper sauce that will make it possible to obtain a high-quality additive that can transform any meat dish and make it simply divine and unrepeatable.
How to cook creamy pepper sauce - recipe for steak
Ingredients:
- Peppercorns (black, pink, green and white) - 1.5 kg;
- onion bulb - 50 g;
- butter, peasant creamy - 60 g;
- cognac - 95 ml;
- cream fatty (more than 30%) - 70 g;
- salt is not iodized large - to taste.
Preparation
To prepare the creamy pepper sauce to the steak, place the pea of four kinds of peppers in a mortar approximately in equal proportions and thoroughly grate until a small pepper crumb is obtained. We shall clean the shallot weed, cut it into cubes as small as possible, and pass them on melted butter or peeled butter in a frying pan or saucepan. Next, pour the prepared pepper crumb to the passerel, pour cognac and set fire to the contents of the vessel. We cook on the stove for a couple of minutes or until all the alcohol evaporates, after which we add cream, add salt to taste, warm up until the first signs of boiling and remove from the plate. After cooling, pour the sauce into a suitable vessel and serve it to a steak or meat.
Hot pepper sauce - recipe
Ingredients:
- a pepper of chilli (large) - 1 piece;
- Bulgarian sweet peppers (medium size) - 2 pcs .;
- onion purple - 70 g;
- adzhika classic - 180 g;
- vinegar wine - 30 ml;
- granulated sugar - 10 g;
- salt is not iodized large - to taste.
Preparation
The technology of cooking this sauce is fundamentally different from the previous recipe. The basis of the seasoning will not be pea peppers, but chili pods, which need to be cleaned of seeds, rid of the pedicels and put in a blender container. In the same manner, we prepare Bulgarian sweet peppers. They must be cut further apart before adding chili to the pepper. Then we send the purple and cut into slices a purple bulb. We punch the ingredients for a couple of minutes until a puree-like pepper texture is obtained. Now add the adzhika and wine vinegar to the vegetable mass, add the sauce to taste with sugar and salt, mix thoroughly and let it sit for about thirty minutes.