Who wouldn't need a pepper sauce from time to time, right? Daniela Bystrická has prepared a great version for you and us with umami shiokoji marinade, elevating it to the next level, for which we are very grateful. It's simple and truly delicious. Don't be afraid to try it!
Ingredients:
- Shiokoji with fermented pepper - 1 tbsp (25 g)
- Pickled green pepper - 1 tbsp (15 g)
- Kampot fermented pepper - 0.5 tbsp (PepperField, salted)
- Cream 31% - 65 g
- Demi glace - 2 tbsp
(Demi glace can be replaced with a strong broth, or skipped entirely)
- Butter - 20 g
Method:
- Crush the pepper in a mortar, or crush it in any way
- Boil all ingredients together except for the butter
- Finally, whisk in cold butter cubes
TIP: Pour a drop of brine from the pickled pepper into the sauce for acidity. If you want the sauce even more acidic, with more zing, add kefir milk to taste.
Shiokoji pepper sauce goes great with meat. Daniela used pork tenderloin, which I marinated in the same shiokoji for at least 2 hours.
Enjoy your meal!
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