Kampot pepper Sauce

Here is the real recipe for Kampot pepper sauce that you can not find in restaurants or in cookbooks. It has a little tartness and lime which is therefore all the difference. I remember my fries dipped in this sauce many times during my holiday in Cambodia. What a delight!

This sauce is ideal with red meat. But you can also use it with other meats such as duck or chicken.

A little advice for this recipe after cooking your meat, keep the same pan without rinsing to prepare your sauce. You use and the cooking juices to avoid having to use a cube of meat broth.

4 people
Preparation time: 7 minutes
Cooking time: 10 minutes

Ingredients:
     1/2 onion
     25 cl of liquid cream
     5 cl of water
     2 teaspoons lime
     1 tablespoon black peppercorns from Kampot
     butter
     salt

Recipe:
     In a bowl, crush the peppercorns with a pestle Kampot black.
     Add a piece of butter in your pan.
     Finely chop the onion and fry in the pan.
     Add crushed Kampot pepper and water. Bring to a boil.
     Add the cream and reduce over low heat until a thick brown sauce.
     Add lime juice and salt.

Variation: You can also use crushed Kampot pepper white or red. But for my part, I prefer the black Kampot pepper.

We have therefore chosen to serve this sauce with beef tournedos and potato gratin. A great value, I recommend you.