Seven Pepper Sauce

Unbelievable on beef!

• Ready In: 1 hr
• 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

1. 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!
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.