Hello friends of Steemit I hope you are spending a very nice Christmas days, these are the dates on which you eat much more than usual, who diets leave in December and take it back in January, these days we do not resist nothing, normally at home we are little to eat meat or chicken but for these dates there is some meat, if I have to eat it I do not like dry meat so I thought of looking for a different recipe and found one of the classic sauces with which they accompany noble cuts of meat that are cooked to the grill, grill or embers, it is the sauce with pepper or pepper sauce.

This sauce is very easy to prepare so I'm going to share the recipe:

Ingredients:

• 1 c / s of extra virgin olive oil (butter can also be used)
• 1 and ½ c / s of black peppercorns (or 1 c / s of green pepper)
• 40 grams of cognac
• 400 grams of evaporated milk
• 1 small spoonful approx. of freshly ground black pepper
• 15 grams of meat concentrate
• Salt to taste

Preparation:

Put a low casserole or pan to heat with the extra virgin olive oil and add the black peppercorns. When it starts to boil, add the brandy and lower the heat, let reduce and evaporate the alcohol, and when one third of the content is left Initial, add the evaporated milk. Raise to medium heat and season with freshly ground black pepper, concentrate the meat and salt to taste, let it boil and bring down the heat. Cook until the sauce begins to thicken, stirring constantly with a spatula or wooden spoon. If you are going to serve the pepper sauce immediately, reduce it to the desired density, but if it is going to stand for a while before serving it, remove it from the fire before it is as thick as you wish, because with the residual heat it will continue cooking and reducing.
If you want to store the pepper sauce, let it cool to room temperature moving from time to time to avoid a thin, dark and dry film forming, or cover it with skin with kitchen film. Then you can put it in a jar with airtight lid and reserve in the refrigerator.

To recover it, you can heat it in a bain-marie, it is the least aggressive method and it will best treat this creamy sauce, but you can also heat it in a saucepan over a low heat. If it is too thick you can add a little milk or evaporated milk, before serving test in case it is necessary to rectify salt.