黑胡椒酱 The Best Black Pepper Sauce Recipe

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 stay-at-home 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❤️ *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 400-500ml 盐 salt 1/2茶匙/tsp 细砂糖 fine granulated sugar 1-2茶匙/tsp 黑酱油 thick soy sauce 1汤匙/tbsp Worcestershire sauce 1-2汤匙/tbsp to taste 番茄酱 tomato sauce 1汤匙/tbsp 蚝油 oyster 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1-2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 1-2 months in the freezer. #blackpeppersauce #blackpepper #peppercorn #黑胡椒酱 #momof4 #imjacelyn