Pepper Sauce

A perfect sauce for steak.


  • 575 sauce espagnole
  • 60 g butter
  • 40 g chopped onion
  • 40 g diced carrot
  • l bay leaf
  • 1 pinch thyme (chopped)
  • 1 pinch parsley (chopped)
  • 1025 ml wine vinegar
  • 1 tsp english mustard


  1. Melt 25g of the butter in a saucepan and brown the onion and carrot.
  2. Add the herbs and vinegar and boil until the quantity is reduced by about half.
  3. Add the sauce and mustard and reduce a little further.
  4. Strain through a sieve and add the remaining butter.


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