Pepper sauce


  • 250 milliliters beef broth
  • 1 shallot
  • 1 teaspoons of the mixture of peppers
  • 1 teaspoon marjoram
  • flour
  • vegetable oil

Preparation method (receipt)

Roughly crush the peppercorns. Chop shallots into thin rings, saute in vegetable oil until transparent. Add the flour and fry. Pour the broth and bring to a boil. Add pounded pepper, oregano, bring to a boil again and serve.

beef broth shallot pepper mix oregano wheat flour vegetable oil