Green pepper sauce

The indicated doses of the ingredients are sufficient for 200 ml of sauce.

Drain the peppercorns and put them in a saucepan bottom often. Tostateli few minutes sweet fire, when they are well dried. Then, with the back of a wooden spoon mash coarsely against the sides of the saucepan. Pour the cognac, increase the temperature and let simmer 1-2 minutes to evaporate.

Stir Bouillon, bring to a boil and cook 5 minutes until the liquid has reduced. Add the cream and continue cooking over high heat until the sauce spoon velerà. Add salt and pepper to taste.

Served with grilled red meat or stew.

This sauce has a very peppery taste because the Green peppercorns are cooked in the sauce right from the start. If you prefer to feel the taste of each grain of pepper in particular, follow the recipe up to the evaporation of cognac. You then reduce the Fund and the cream in another saucepan, stir the pepper preparation and cognac. Stir and season.