This week's Wednesday with Donna Hay recipe was chosen by Chaya. She selected Pepper Sauce from Modern Classics I. This was a flexible recipe because once made, you can use the sauce however you like.
The sauce itself is very simple to make - beef stock, cream and pepper are boiled up together. My sauce didn't thicken much, maybe because I used light cream. That didn't matter - it's sauce, it pours, it flavours, and that's all that matters.
You can't see it very well, but I poured some sauce over my boeuf a la ficelle:
Nice huh?
To see what Chaya, Sarah and Margaret thought of this recipe, visit their websites.
Sounds like one of those sauces that comes in very handy! :D
ReplyDeleteIt was definitely versatile. Today I used some on my breakfast eggs and veggies. I found it a little thin when very hot, but when it cooled down a little it thickened up.
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