Creamy Pepper Sauce
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 300 ml beef stock (1/2 a beef stock cube dissolved in boiling water)
- • 2 tbsp quark
- • 1/2 brown onion (chopped very finely)
- • 3 mushrooms (chopped very finely)
- • 1 tsp freshly ground black pepper
- • 3/4 tsp xanthan gum
- • low calorie cooking spray
- • a dash of Worcestershire sauce
- • salt and pepper to taste
Preparation Steps
Mist a large frying pan with low calorie cooking spray and heat up. Throw in the onions and mushrooms, and cook until browned
Add the pepper and Worcestershire sauce and cook for a further minute
Add the stock to the pan and cook for a further 3 minutes
Remove the pan from the heat and add the quark. Keep stirring until it's fully incorporated
Place 200ml of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well - and keep whisking!
Return the sauce to the pan and stir well - it will thicken it a bit more.
Gradually raise the heat, making sure to stir the sauce till it's bubbling. Taste and check the seasoning. Add more salt and pepper to taste and then serve!