Wednesday, February 5, 2014

Pepper Cream Sauce

I have waxed eloquent before about my love of salt and pepper. Pepper, particularly, is the perfect condiment. But to be honest, this simple pepper sauce is pretty versatile. In the words of MFK Fisher, “the following recipe... can be varied according to the herbs and ideas you possess.”

The key is to add plenty of pepper, or your desired seasoning. I was shocked to find that in this one cup of sauce (all of which is pictured here) there is a full one tablespoon of cracked pepper. It makes for a very fiery, yet familiar taste. The vast quantity of pepper is perfectly foiled by the thick cream.

Pepper cream sauce goes well with vegetables, fish and meat. I used some of it as a salad dressing, too.

Pepper Cream Sauce
adapted from Modern Classics 1 by Donna Hay
makes about 1 c (250 ml)

The stock can be beef, chicken, vegetable, or any you have on hand. The cream should be heavy (35% milk fat or whipping cream). And the pepper can be substituted with your favourite seasoning. Just be sure to use lashings of it.

2 c (500 ml) stock
1 c (250 ml) cream
1 T cracked black pepper

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making pickled carrots. Visit the others in my blogging group to see if they liked the recipe: Margaret from Tea and Scones, Gaye from Laws of the Kitchen, and Chaya from Bizzy Bakes.

Do you wax eloquent about your favourite condiments?

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