Pepper sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
10 mins
10 mins
TOTAL TIME
10 mins
10 mins
Ingredients
Servings:
4
- 1 Bag "Preparation for Sauce Hollandaise" (for 1/8 l water + 125 g butter)
- 200 ml Asparagus stock
- 125 g Butter
- 1 TABLESPOON colourful peppercorns
- 1-2 TABLESPOONS Cognac
- 7-10 Tbsp grated peel of 1/2 untreated orange
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Stir the sauce powder into 200 ml cold asparagus stock. Bring to the boil briefly while stirring. Switch off the stove. Cut the butter into small pieces and gradually fold them in. Crush the peppercorns. Season the sauce with cognac, peppercorns, orange peel, salt and pepper
Nutrition Facts
KCAL
280 kcal
280 kcal
CARBS
2 g
2 g
FATS
28 g
28 g
PROTEINS
2 g
2 g
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