Pepper glaze from Spice by Christine Manfield
This sauce should be used sparingly as its flavour is intense and its character slightly viscous. It can be flavoured with mustard, porcini, foie gras, beetroot or brandy and cream if you plan to s...
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Cooking tools:
- Stockpot
- Stove
- Pastry brush
- Matches
Ingredients
- vegetable oil
- 1 brown onion, chopped
- 3 large cloves garlic, sliced
- 3 sprigs thyme
- 1 tablespoon black peppercorns
- 2 teaspoons Sichuan peppercorns
- 100 ml brandy
- 200 ml shiraz
- 2 litres jellied Veal or Beef stock
- freshly ground black pepper (optional)
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