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Pepper Sauce

French.Recipes's picture
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Stock 2 Cup (32 tbs)
  Mild vinegar/Wine vinegar 1 Cup (16 tbs)
  Shallots 3
  Mixed herbs 1 Bunch (100 gm)
  Pepper To Taste

Melt the butter, stir in the flour, to make a golden roux.
Stir in stock and vinegar, and add with the chopped shallots and bunch of mixed herbs.
Let it simmer for 25 minutes over a gentle heat.
Take out the bunch of mixed herbs, and add the chopped chives and parsley and plenty of pepper.
When this sauce is to be served with meat that has been in a marinade use some of the marinade, or gravy and juices from the meat, instead of stock.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 128 Calories from Fat 63

% Daily Value*

Total Fat 7 g11%

Saturated Fat 4.1 g20.5%

Trans Fat 0 g

Cholesterol 17.3 mg5.8%

Sodium 197.2 mg8.2%

Total Carbohydrates 9 g3.2%

Dietary Fiber 0.56 g2.3%

Sugars 0.1 g

Protein 4 g8.6%

Vitamin A 16.3% Vitamin C 6.2%

Calcium 2.4% Iron 4.3%

*Based on a 2000 Calorie diet

Pepper Sauce Recipe