Coriander and black pepper sauce

Recipe from: 10 September 2014
recipes, braai, sauce

Ingredients 11
Servings
Time
  • butter
  • 1/4
    brown onion
  • 1
    cloves
    garlic
  • 1/2
    cup
    coriander leaves
  • 1
    cup
    Leopard’s Leap Culinaria Shiraz Grenache
  • 1
    cup
    lamb demi-glace
  • 1/4
    cup
    soy sauce
  • 1
    cup
    Worcestershire sauce
  • 5
    ml
    salt
  • 20
    ml
    black pepper
  • 2
    cup
    cream
 

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.
 

Read more on: sauce  |  checkers braai  |  recipes
 

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