Three-Pepper Sauce

Three-Pepper Sauce

Comments: A traditional, popular sauce.
Add a little salt if you use unsalted beef broth.
This sauce can be prepared ahead of time and reheated after adding 1 cup [250 mL] water, before serving.
Servings: 4
Ingredients Preparation

3 tablespoons [45 mL] pink peppercorns
1 tablespoon [15 mL] black peppercorns
2 tablespoons [30 mL] green peppercorns
3 tablespoons [45 g] butter
4 French shallots, finely chopped
4 tablespoons [35 g] all-purpose flour
6 cups [1.5 L] hot beef broth



Into a coffee grinder, grind together half of pink, black and green peppercorns.
Melt butter into a large casserole.
Stirring, fry chopped French shallots over medium heat for 4 minutes.
Sprinkle all over with flour; mix.
Stirring, slowly pour hot beef broth into casserole.
Add all ground and whole peppercorns.
Lower heat and leave to simmer for 5 minutes.
Remove casserole from heat.
Leave sauce to rest for 5 minutes before serving.