Pepper Sauce

This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.

	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

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.