tmedia
Main content

https://www.lifestylefood.com.au/recipes/961/black-peppergarlic-sauce

LifestyleFOOD.com.au

Black Pepper-Garlic Sauce

Ming says: This pungent, garlicky sauce owes its being to a famous crab and chile dish from Singapore. I wanted to concoct something similar using lobster, which is easier to eat than crab. With the help of a friend, Chris Yoh, I came up with the very dish, which has been a runaway hit ever since it was introduced at Blue Ginger. Its success made me realize that the sauce itself had a future.

... Read more.

Ingredients

  • 1 tablespoon grapeseed or canola oil

  • 20 thinly sliced Garlic Cloves

  • 1 cup cut 1/2cm thick scallion white and green parts

  • 1 teaspoon medium-ground Black pepper

  • 2 cups Dry White Wine

  • 2 cups Master Chicken Broth or low-sodium canned chicken broth

  • 2 tablespoons Fish sauce nam pla

  • 1 Lemon juice only

  • 8 tablespoons unsalted butter cut into 1-tablespoon pieces

Method

  • 1.

    Heat a wok or large sauté pan over high heat.

  • 2.

    Add the oil and swirl to coat the pan.

  • 3.

    Add the garlic and stir-fry until soft, about 30 seconds.

  • 4.

    Add the scallions and black pepper, and stir.

  • 5.

    Add the wine, stock, fish sauce, and lemon juice and cook until the liquid is reduced by half, about 2 minutes.

  • 6.

    Transfer the mixture to a blender and blend on high speed to purée.

  • 7.

    With the machine running, add the butter to form a creamy sauce.

  • 8.

    Use or store. Lasts 1 month, refrigerated.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
Posted by Pina MoschioneReport
I made this sauce ages ago after watching the episode. It is a little fiddly cutting everything up thinly, however it is so worth it as the final flavour is just outstanding. I have used it to coat potatoes, as a base for pasta as well as a great sauce when stirfrying.