Pepper Sauce

If you are yeast sensitive you will have found that most readymade sauces or mixes are off the menu. So, I try making my own !!!


  • 1tbsp butter


  • 1 shallot, diced


  • 1 red pepper, chopped


  • 1 garlic clove, crushed


  • 1tbsp flour


  • 500ml milk


  • 2 bay leaves


  • Seasoning


  • 1tsp dijon mustard


  • 1tsp ground black pepper


  1. A good, basic start is to make a roux is melted butter and stirring in flour. When this is well mixed slowly add the milk, stirring all the time. Stir until it thickens.
  2. In a separate pot, add a little oil and add the shallot and red pepper, stirring until soft. Add one crushed clove of garlic clove.
  3. Combine with the milk mix and add bay leaves, salt and pepper and return to a low heat. Now is the time to add a bit more flavour. Add the Dijon mustard, ground black pepper and a teaspoon of crushed peppercorns, multi coloured ones are nice.


  4. For something a bit different use good chicken stock instead of half the milk.


  5. Check the seasoning and adjust accordingly.

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