Coriander and black pepper sauce

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Eastern inspiration and heat for chicken on the braai.

By Food24 September 10 2014
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Ingredients (11)

butter
1/4 onion — brown
1 garlic — cloves
1/2 cup fresh coriander
1 cup red wine
1 cup lamb — demi-glaze
1/4 cup soy sauce
1 cup Worcestershire sauce
5 ml salt
20 ml freshly ground black pepper
2 cup cream
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Method:

In a saucepot, sauté the onion and garlic until golden brown.

Add the coriander leaves and wine, allow the liquid to reduce by half.

Add the demi-glace, soy sauce, Worcestershire sauce, salt and pepper.
Allow the sauce to reduce by half.

Pour in the cream and continue to cook until the sauce coats the back of a spoon.

Place in a food processor and blend to a smooth consistency.

Recipe reprinted with permission of Chef Pieter de Jager of Leopard’s Leap.



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