Ingredients: for 6 people
100 g smoked bacon bacon
50 g butter
50 g flour
50 cl of stock
1/2 glass of dry white wine
1/2 glass of white wine vinegar
1/2 bay leaf
1 sprig of thyme
2 or 3 parsley stalks
1 small celery stalk
1 teaspoon crushed pepper
salt and pepper
A recipe for pepper sauce.
Pepper sauce is used with game but also with beef.
Heat the butter in a saucepan, add 2 of the onions and a carrot cut into very small cubes and the bacon.
Fry the onions and carrots, then sprinkle with the flour and stir with a wooden spoon until you get a brown roux. Moisten with the hot stock, stir to dilute the mixture and leave to simmer for 20 minutes on a very low heat.
Meanwhile, pour the white wine and vinegar into another saucepan.
Add the shallots, the last finely chopped onion and carrot as well as the bay leaf, thyme, parsley, celery and crushed pepper. Reduce the liquid by half, over very low heat.
Repeat the first preparation and pass it through a sieve. Add the white wine reduction also sieved through a sieve.
Let it simmer for another 15 minutes over low heat.
Adjust the seasoning to obtain a peppery sauce.
The taste comes while cooking! It is sometimes much easier to introduce new tastes when children cook themselves.