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Hi All,
I’m running into some problems with the pepper sauce we serve with steak.
I’ve taught the staff how to make it starting of with a roux, but our kitchen is small and we only do a limited amount of sauce and the staff is short cutting by working with a slurrie.
It doesn’t taste bad, but not like it does when starting of with a roux.
In one of the threads about ‘mother sauces” I saw some remarks about quicker ways, more modern ways to make sauces and I’m keen to know more about this.
I’m limited in ingredients I can use.
I can’t get sour cream, normal cream doesn’t keep, so I can’t use that either (unless maybe I can freeze it in portions?). Green pepper corns are out as well as the price is prohibitive.
Can anyone (both home cooks and professionals) come up with a good method to make a pepper sauce, based mainly on butter and flour?
I’m running into some problems with the pepper sauce we serve with steak.
I’ve taught the staff how to make it starting of with a roux, but our kitchen is small and we only do a limited amount of sauce and the staff is short cutting by working with a slurrie.
It doesn’t taste bad, but not like it does when starting of with a roux.
In one of the threads about ‘mother sauces” I saw some remarks about quicker ways, more modern ways to make sauces and I’m keen to know more about this.
I’m limited in ingredients I can use.
I can’t get sour cream, normal cream doesn’t keep, so I can’t use that either (unless maybe I can freeze it in portions?). Green pepper corns are out as well as the price is prohibitive.
Can anyone (both home cooks and professionals) come up with a good method to make a pepper sauce, based mainly on butter and flour?