A couple weeks ago, I was bringing home some Target bags the other day. Once I came in, I was verbally attacked by my mother.
“What is that?! What did you buy?! No! Please don’t bake anything any more! I’m getting too fat! Please don’t bake anything! Please please please!”
It’s nice to know that you get passive aggressive support from your own parents.
From that day forward, I decided to make her as fat as I could.
The evil plan begins.
After scouring yahoo! Taiwan and other sources for deliciousness, I stumbled upon hungerhunger’s delicious black pepper sauce recipe. I made some adjustments, but all in all, it was to DIE for.
- 2 shallots, finely chopped
- 3-5 cloves of garlic (not shown in the picture cause it was in the pan already)
- A couple tablespoons of course ground black pepper (adjust to your pepper taste levels, I liked mine extra peppery so I put in 4 tablespoons)
- 1/2 teaspoons of garlic power
- 1/2 cup to 1 cup heavy cream (depends on how creamy you want your sauce to be)
- 1/4 cup Brandy
- 1 cup stock (your choice of animal)*
*I used chicken bouillon and water because I don’t eat beef and I was pairing my sauce with chicken, but you can use whatever stock you find liking to your yummy.
If you cook the sauce after browning your meat, it’ll bring out the extra deliciousness in the sauce, but it’s not required. So here’s how you do it:
First, use the fat left over from your cooking (or butter your sauce pan). Scrap off the browned bits of deliciousness that’s left over from your previous cooking. Yes, it’s cancerous, but it adds so much delicious favor. It’s all the caramelized goodness that’s fallen off and crystallized into awesomeness that’ll make your sauce taste that much tastier.
On a low flame, saute the shallots until they are soft and clear. After add the black pepper and fry it for a couple of seconds to bring out the flavor. Be careful not to burn the pepper or else your sauce will taste like burning.
Increase the fire to low-medium to medium and add the alcohol.
Second, when the alcohol boils, add the cream, garlic powder and stock.
Let the mixture boil for about 7-10 minutes or at least until the mixture becomes thick. The sauce should be reducing now, so it shouldn’t take too long for the sauce to thicken.
If you want the sauce to be darker, then throw in some browning sauce or dark soy sauce. Not more than half a teaspoon; however if you do decide to put soy sauce in it, you might want to skip salting your sauce (cause there’s already salt in the soy sauce).
Lastly, put it on steaks of all sorts (beef, chicken and porkchops) to give it a Hong Kong styled Western food twist. I think it’d go great over roasted potatoes and a substitute for gravy.
I put mine over a grilled deboned chicken leg…and maybe on an Asian pear when I was feeling super piggy (stop judging me).
Anyho, AngryApron ANGER! Eat you laters!