Ingredients
- 25 black peppercorns
- 1 ts cornstarch
- 250 ml meat broth, cold
- 2 tbs brandy
- salt
- cream to taste
Preparation
1. Grind the pepper in the mortar. Dissolve the starch in the meat broth. Set aside.
2. Heat the pan on medium level up, add the ground pepper and add the brandy as soon as the ground pepper is warm. Carefully flambé until the flame extinguishes.
3. Heat the pan on highest level up, add the meat broth and bring to a boil while stirring constantly.
4. Season with salt and add some cream if necessary.
Tip
- This sauce goes perfectly with all meat dishes. The sauce can be frozen for later use.
This recipe has been tested and approved by AMC.
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