Recipe: Pepparsås
One of those days I was desperate for a quick recipe that felt "meaty" without actually including any meat, and that I could make in 5 minutes to pour over homemade fresh pasta. I wanted Swedish pepparsås without a million ingredients.
Nagi from RecipeTinEats had a simple recipe that was almost what I needed, I just did some small adaptations to it.
Ingredients
For 2 to 3 generous servings.
- 1 shallot onion thinly sliced (or 1 small French onion)
- 1 garlic clove thinly sliced or crushed (optional)
- 1 tbsp butter
- 2 tbsp soy sauce
- 1/3 cup of brandy1
- Freshly ground black pepper2
- 1/2 cup of heavy cream
Instructions
- Melt the butter in a small-ish/medium skillet over medium heat, then sauté the shallot and the optional garlic for a minute.
- Add the brandy to the pan and let it simmer until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
- Add the soy sauce, mix well.
- Turn heat to low, add pepper. Do not be afraid. Add some more pepper. Mix well.
- Add the cream, mix well, let it simmer for a couple minutes. Taste sauce, adjust salt (and pepper!).
Plate the pasta, then pour the sauce over it! We have tried both with store-bought ravioli and with fresh homemade tagliatelles, and it is truly delicious. A tip: the sauce itself is enough for ravioli because of their filling, but can be a bit thin for basic pasta. I strongly recommend you steak some sliced mushroom with butter, and serve THAT on top of the sauce for a really nice rich texture. 😋 njam njam!
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Any kind of brandy, cognac, sherry will do. I personally use cheap Spanish Terry for the job. I also use it as a substitute on any recipe that asks for Chinese Shaoxing wine or for Japanese Mirin. ↩
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I used my Peugeot Pepper mill and did several turns at levels 3, 4 and 5. Maybe 10 or so turns in total! Be careful if using ground pepper from the store. Start with maybe half a teaspoon and taste from there. You can always add more pepper and salt, but you can never take it back! ↩
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