Mixed Pepper Corn Sauce

MIXED PEPPER CORN SAUCE
(Adapted from Sanjeev kapoor’s Volcanic Pepper sauce)
Ingredients:
1/4 cup mixed peppercorn
1/2 cup olive oil
2 shallots
12 cloves of garlic
ginger-same amount as garlic
1 cup tomato ketchup
1/2 cup white vinegar
6 tsp honey
3 tbsp gluten free soy sauce*
2 tsp salt
mushroom and some butter or olive oil
*Add only 2tbsp if you are using regular dark soy sauce

Method:
Lightly toast the peppercorns. Grind them to the required consistency.

Roughly chop ginger, garlic and shallots. Heat oil in a pan Add shallots, saute for a minute. Add ginger and garlic. Cook till the edges starts showing some color.

Add tomato ketchup and mix. Add vinegar,sugar,soy sauce and salt. Mix well. Lastly add your ground mixed peppercorn. Give it a nice stir.

Remove from heat. Let it cool for 10minutes. Grind the sauce in a blender.
TO SERVE:
Heat a tbsp olive oil or butter in a non stick pan.

Pan fry the mushrooms lightly.

Serve with mixed peppercorn sauce.

 

Store the left over in a glass bottle. It can be kept in fridge for 15 days. I never tried keeping it longer as it is consumed with in that period.