Pepper Mushroom Sauce
Sauce for your steak, or your vegetables, or if you are a little surfie chick in the late 1980s.. for your chips and salad.Just like at a countery - if that particular counter meal happened to be held in a gourmet paradise!
Ingredients
- 1/2 red onion finely diced
- 2 cloves garlic sliced and chopped
- 1 slosh whiskey
- 2 TBS stock
- 3 tsp quince jelly
- 1 - 2 lemons - juice only
- 4 grinds black pepper
- 2 TBS butter cold and chopped into cubes
- 1 TBS ghee
- 2 cups sliced mushrooms optional
Instructions
- heat the ghee in a small frypan and fry onion and garlic
- remove 2 teaspoons of onion/garlic mix and set aside
- Add several grinds of black peppercorns
- when coloured add whiskey and reduce to almost nothing
- add stock, reduce
- whisk in butter and lemon juice
- Sauce is perfect as is now, but if you have mushrooms why not use them?
- set aside in seperate pan and wipe pan clean (you will find your finger is perfect for this task and will involve many "mmmmmm..." noises.)
- Melt ghee and butter in pan, fry mushrooms.
- Add reserved onion/garlic mixture
- remove a few mushrooms and set aside for garnish
- Add sauce back to pan, stir.
- Serve sauce with reserved mushrooms as garnish