Homemade Black Pepper Sauce
Ingredients
- 4 medium onions
- 20 cloves garlic
- 8 cm piece of ginger
- 1 large nutmeg
- Water as needed
- 4 tablespoons coarsely ground black pepper
- 800 ml water
- 100 ml sweet soy sauce
- 100 ml Worcestershire sauce
- 100 ml oyster sauce
- 100 ml tomato sauce
- 1 heaping tablespoon cornstarch
- Oil for sautéing
Preparation
Cook the blended spice mixture until the water reduces. Add cooking oil and sauté over low heat until the spices are cooked.
Add water, coarsely ground black pepper, sweet soy sauce, oyster sauce, Worcestershire sauce, and tomato sauce. Cook over medium heat until the sauce almost thickens.
Finally, add the cornstarch slurry to thicken. Stir briefly. The black pepper sauce is ready to use.
Notes
Can be stored in the refrigerator for 5-7 days or in the freezer for up to 3 months.
Yields approximately 1.5 liters of sauce.
This sauce can be used for stir-fries, barbecue, grilled dishes, steak sauce, rollade or galantine sauce, salad dressing, and more.
