Grind the peppercorns. Bring 1/3 cup C.S. to a slight boil. Lower heat until wine is reduced to about 2 tablespoons. Blend chile powder, peppercorns, mustard, vinegar and reduced C.S. in a food processor. Add olive oil very slowly while processor is on. Continue blending until sauce is thickened. Refrigerate until ready to use. Makes approx 1/2 cup. This can be used as a marinade and basting sauce for grilled meats and vegetables ( it works best on beef)

A nice overnight marinade can be made with equal parts red wine and olive oil with sliced onions, cilantro, chile powder, sage, thyme and a bit of rosemary. Then use the peppercorn sauce as a basting sauce.

From: Chipotle Coyote
Posted By:Chipotle Coyote
Post Date: Sun, 06 Jul 1997