在餐厅常吃到的 黑胡椒酱
可用来当鸡肉、猪肉、羊肉、牛肉沾酱
The Best Black Pepper Sauce Recipe

A stayathome mom with 4 kids
Love Cooking, Baking & Sharing Recipes
Love Healthier foods with No Artificial Colors/Flavors
四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱
为了家人的健康所有的色素和味素来源都来自于天然食材❤

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*This recipe makes about 600g of black pepper sauce

无盐奶油 unsalted butter 2汤匙/tbsp
蒜末 chopped garlic 1汤匙/tbsp
黑胡椒粒 black peppercorn 2汤匙/tbsp
面粉 plain flour 3汤匙/tbsp
水/鸡汤 water/chicken stock 400500ml
盐 salt 1/2茶匙/tsp
细砂糖 fine granulated sugar 12茶匙/tsp
黑酱油 thick soy sauce 1汤匙/tbsp
Worcestershire sauce 12汤匙/tbsp to taste
蚝油 oyster sauce 1汤匙/tbsp
番茄酱 tomato sauce 1汤匙/tbsp
Cooking/whipping cream 1汤匙/tbsp

1。黑胡椒粒磨成粗颗粒 (现磨胡椒粒可增添黑胡椒酱的香气)
Crush peppercorn. Using freshly crushed peppercorns are best for a really great pepper flavour.

2。奶油 + 蒜末 + 黑胡椒中小火炒香。
倒入面粉翻炒一下。
Add butter + garlic + black pepper into a pan, stir fry until fragrant.
Add the flour, stirring for 30 seconds.

3。倒入水/鸡汤搅拌混合至适当的浓稠度。
倒入盐 + 细砂糖 + 黑酱油 + Worcestershire sauce + 番茄酱调味煮至滚。
Add water/stock, stir to combine.
Add salt + sugar + thick soy sauce + worcestershire sauce + tomato sauce to taste, bring to the boil.

4。倒入Cream煮至滚后再继续煮2分钟中间要不停搅拌。
*冷藏可保存1个星期。冷冻保存12个月。
Add cooking cream, bring to the boil again.
Keep stirring and simmer for another 2 minutes.
*Keep in a clean airtight container. It should last for 1 week in refrigerator, and 12 months in the freezer.

#blackpeppersauce #blackpepper #peppercorn #黑胡椒酱 #momof4 #imjacelyn