Seven Pepper Sauce
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6-12
ingredients
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped bell pepper
- 1⁄4 cup chopped celery
- 1⁄4 cup vegetable oil
- 1⁄4 cup all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 3⁄4 teaspoon ground red pepper (preferably cayenne)
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon black pepper
- 2 bay leaves
- 1⁄4 cup minced fresh jalapeno pepper
- 1 teaspoon minced garlic
- 3 cups beef stock
directions
- I really like Classical music while I make this dish. Don't know why, but it just seems to fit. My favorite is Tchaikovsky: Suite No.2 Capriccio Italienne, Op.45. And a cold Coors!
- Combine the onions, bell peppers (I use a mix of red, yellow, and green), and celery in a small bowl and set aside while you start the roux.
- To make the roux, in a heavy 2-quart sauce pan, heat the oil over medium-low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until the roux is light brown – about 2 – 3 minutes. Be careful not to let the roux scorch or splash on your skin.
- Remove from the heat, and immediately stir in the red, white, and black pepper. Return to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, fresh peppers and garlic, stirring well.
- Continue cooking about 2 minutes, stirring constantly. (Since we're cooking the seasoning and vegetables into the roux, the mixture should be quite pasty.) Remove from heat.
- In a separate 2-quart sauce pan, bring the stock to a boil. (1 bullion cube to 1 cup water works OK). Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 ½ cups, about 15 minutes. Skim any oil from the top, and serve immediately.
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RECIPE SUBMITTED BY
I've always loved to build things. Started out with blocks, Lincoln Logs and Tinkertoys, so when I first cooked something (a chocolate cake called a "crazy cake") I fell in love with the fact that not only did I get to build something, but I could EAT it when I was done! Not that I never tried to eat blocks, Lincoln Logs, or Tinkertoys; they're just kind of hard to chew and quite bland. Of course now that I know about lead paint....
I love spicy food, fast cars, and loud music; I also like spicy, fast women, though THEY should come with a warning label! I love to entertain and feed a big group.
TexMex food is one of my specialties, and I make damn good Green Chile. Soups, stews and sauces are among my favorite things to make, especially if HOT is involved. I also smoke meats of all kinds. This year (2008) I plan to focus on Cajun and Creole.
You can learn more about me at http://www.myspace.com/hotrodhowie