Composition / ingredients
Step-by-step cooking
Step 1:
How to make pepper sauce? Prepare the ingredients. Pepper is needed only as a pea, as it is more fragrant than ground from a bag. Cream will suit any fat content, but the fatter, the tastier the sauce will be. I will use filtered water, as I don't like broths. But instead of water, you can take beef broth. It will significantly enrich the taste of the sauce. The bulb is traditionally used small and it is red in color.
Step 2:
In a non-stick frying pan, melt the butter. It is not worth replacing it with sunflower, since it is the creamy note that is important in the sauce.
Step 3:
Finely chop the onion. Grate the garlic on a fine grater. Fry everything together for 5 minutes, stirring occasionally.
Step 4:
Pour boiling water into the pan so as not to interrupt the heat treatment process. Take care of your hands so as not to get burned by steam. On medium heat, evaporate the moisture for about 3 minutes, stirring occasionally. Thus, we bring the onion to readiness.
Step 5:
Pepper peas grind in a mortar. Don't get carried away, the grinding fraction is about a millimeter. I recommend grinding hot pepper just before cooking. It is in no way comparable to the finished ground pepper in flavor and piquancy.
Step 6:
Once the liquid has boiled off, pour in the cream. I have 10%, but, of course, it will taste better with fatter cream. Keep in mind that then the calorie content of the sauce will increase.
Step 7:
In order for the sauce to thicken a little, I needed to simmer it for about 6 minutes, but everyone will have it differently. Once this has happened, add the hot pepper and stir.
Step 8:
Reduce the heat to low and evaporate the cream for about 3 more minutes. Stir constantly so that the cream does not stick to the pan.
Step 9:
As soon as the sauce starts to keep the groove from the cooking spatula well, it means it's ready. Salt it and taste it. And then remove it from the heat. Remember that after cooling, the sauce will thicken even more, and significantly!
Step 10:
Pour the sauce into a bowl suitable for working with an immersion blender and whisk the sauce until smooth. Keep an eye on the working nozzle of the blender, it has the property of splashing if it is not completely immersed in the liquid. The sauce can be served immediately.
By the time the sauce is ready, the steaks should also be ready to serve. If you do not plan to serve the sauce immediately, cover it with cling film in contact. That is, put the film directly on the sauce. So it will not be covered with a dry crust.
Adjust the amount of pepper to your taste! Not everyone likes a sharp burning sensation.
The sauce turns out thick, sweetly spicy, concentrated cream and onions are felt.
With this sauce, you can not even serve salt and pepper to the steak :)
Bon appetit!
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the knife with cold water during the shredding process.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, pepper).
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
