Deep Freeze Stable Green Peppercorn Sauce

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Ingredients for 2140 g
  • 370 g QimiQ Cream Base
  • 140 g Onion(s), finely chopped
  • 135 g Butter
  • 30 g Green pepper corns in brine
  • 0.5 g Bay leaves
  • 0.4 g Thyme, dried
  • 4 g Black pepper, ground
  • 3 g Salt
  • 1.3 g Parsley, dried
  • 0.8 g Lemon peel
  • 7 ml Balsamic vinegar
  • 170 ml Red wine
  • 50 ml Cooking brandy
  • 1200 ml Demi-glace sauce
  • 5 g Corn flour / starch
  • 20 ml Water
Method
1.
Sauté the onion in the butter.
2.
Add the peppercorn, spices, seasoning, red wine, brandy and demi glace and bring to the boil.
3.
Add the corn flour to the water and mix to a paste. Use to thicken the sauce and bring back to a boil. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.