Black Pepper Sauce
470ml (16 floz) Red Wine Vinegar
225-450g (½-1lb) Toasted Breadcrumbs
1 tbsp Ginger
1 tbsp Pepper
Bring the vinegar to the boil, reduce the heat slightly, whisk in the spices and food colouring.
Slowly whisk in the breadcrumbs until you reach the thickness of sauce that you desire.
Continue beating until you have a smooth consistency and the mixture has again returned to the boil.
Remove from heat and serve hot as an accompaniment to roasts.
The sauce can be as thin as a gravy or as thick as a dip.
It goes wonderfully with venison and roasts.
Poivre Noir
Grind ginger, round pepper and burnt toast, infuse this in vinegar (var.: and a little verjuice) and boil it.
from The Viandier of Taillevent
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