Ingredients
| 450ml grapeseed oil | |
| 1 clove garlic, finely sliced | |
| ½ golden shallot, finely sliced | |
| 10g black peppercorns | |
| 10g white peppercorns | |
| 10g Sichuan peppercorns | |
| 25ml brandy | |
| 115ml balsamic vinegar | |
| 40ml light soy sauce | |
| 50g granulated white sugar | |
| 15ml fish sauce | |
| 1 litre chicken stock | |
| 4g xanthan gum |
View the recipe collection here
Instructions
| 1. | Add 45ml of the grapeseed oil to a large saucepan over medium heat. |
| 2. | Once heated, add the garlic and shallot and heat for 3–4 minutes, stirring frequently. |
| 3. | Add all the peppercorns and cook for a few minutes until fragrant. |
| 4. | Add the brandy and very carefully light with a match to deglaze; once lit, the flames will burn off quickly. |
| 5. | Add the balsamic vinegar, soy sauce, sugar, fish sauce and chicken stock and cook until reduced by half, for about 30 minutes. |
| 6. | Add the xanthan gum and, using a stick blender, slowly blend to start to emulsify the sauce. |
| 7. | After about 1 minute of blending, stream in the remaining grapeseed oil, continuing to slowly blend; you are looking to emulsify in the same way you do mayonnaise. |
| 8. | Once the sauce has thickened to your liking, remove from the heat and set aside to cool. |
| 9. | This sauce will keep in an airtight container in the fridge for up to 1 month. |
This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.