Practical way to make black pepper sauce

Black pepper is a spice that comes from the pepper plant or commonly called “Piper Nigrum.” Black pepper itself is obtained from ripe pepper fruit and then dried.

In fact, black pepper has been used in cooking for thousands of years and is known for its distinctive spicy taste. Initially, black pepper was used directly in cooking, but over time, the processing of black pepper was mixed with various other ingredients to create a richer sauce.

In Europe, black pepper sauce began to be popular as a sauce for roast meat and steak in the 19th century. While in Asia, black pepper sauce is widely used for stir-fry menus, such as black pepper beef stir-fry etc. In Indonesia itself, black pepper sauce is widely applied in fried chicken menus or rice bowl menus.

To make black pepper sauce, we usually toast the crushed black pepper first, until the aroma comes out. After that, other ingredients are added, such as oyster sauce, water, Worcestershire sauce, shallots, garlic, MSG, etc.

Nowadays, many culinary businesses are switching to ready-to-cook black pepper sauce, such as SAORI® Black Pepper Sauce to shorten the cooking time, because it is very practical to use without requiring any additional spices.

Check this practical way to make meat dishes with SAORI® Black Pepper Sauce:

Prepare the meat, onions, large red chilies, large green chilies and marinate for ±30 minutes with SAORI® Black Pepper Sauce to absorb perfectly, then cook over high heat for a short time to release its smoky aroma.

SAORI® Black Pepper Sauce comes with a sweet and savory taste, besides having a strong aroma of grilled meat. In terms of appearance, the black peppercorns in SAORI® Black Pepper sauce tend to be large and even. The shelf life is also longer when compared to homemade black pepper sauce without eliminating the original taste character and certainly has a well-standardized taste.

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