Black Pepper-Garlic Sauce

Don’t be alarmed by the amount of pepper in this. Once cooked, its heat is dissipated, so it doesn’t blow your head off. What you get instead is a marvelous, elusive fragrance that perfectly complements the garlic. Bring the sauce to room temperature and mix it well before you use it.Lasts 1 month, refrigerated

1 Tbs		canola oil
20 cloves		garlic
1 bunch		spring onions
2 Tbs		black peppercorns
2 cups		dry white wine
2 cups		chicken stock
2 Tbs		fish sauce
1		lemon
250 g		unsalted butter

1	Prep: Thinly slice garlic and spring onions. Grind black peppercorns with a mortar and pestle into a medium grind. Juice the lemon. Cut butter into 1 Tbs pieces.
2	Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the pan. Add the garlic and stir-fry until soft, about 30 seconds. Add the spring onions and black pepper, and stir. Add the wine, stock, fish sauce, and lemon juice and cook until the liquid is reduced by half, about 2 minutes.
3	Transfer the mixture to a blender and blend on high speed to purée. With the machine running, add the butter to form a creamy sauce. Use or store.

Servings: 12

Yield: 3 cups

Recipe Source

Author: Ming Tsai

Source: Simply Ming

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.