Seven Pepper Sauce

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 3/4 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped celery
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour, plus
• 1 tablespoon all-purpose flour
• 3/4 teaspoon ground red pepper (preferably cayenne)
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1/4 cup minced fresh jalapeno pepper
• 1 teaspoon minced garlic
• 3 cups beef stock

Recipe

• 1 i really like classical music while i make this dish. don't know why, but it just seems to fit. my favorite is tchaikovsky: suite no.2 capriccio italienne, op.45. and a cold coors!
• 2 combine the onions, bell peppers (i use a mix of red, yellow, and green), and celery in a small bowl and set aside while you start the roux.
• 3 to make the roux, in a heavy 2-quart sauce pan, heat the oil over medium-low heat to about 250 degrees. with a metal whisk, whisk in the flour a little at a time until smooth. continue cooking, whisking constantly, until the roux is light brown – about 2 – 3 minutes. be careful not to let the roux scorch or splash on your skin.
• 4 remove from the heat, and immediately stir in the red, white, and black pepper. return to high heat and cook about 2 minutes, stirring constantly. add the bay leaves, fresh peppers and garlic, stirring well.
• 5 continue cooking about 2 minutes, stirring constantly. (since we're cooking the seasoning and vegetables into the roux, the mixture should be quite pasty.) remove from heat.
• 6 in a separate 2-quart sauce pan, bring the stock to a boil. (1 bullion cube to 1 cup water works ok). add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 ½ cups, about 15 minutes. skim any oil from the top, and serve immediately.