Freezer Stable Green Peppercorn Sauce

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Ingredients for 2140 g
  • 370 g QimiQ Sauce 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 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 a boil.
3.
Add the starch 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.