CATERER'S/EXTREME FAN BUCKET 800g of Tasmania's Best Pepper Sauce.
One bucket makes approx. 7L of Pepperce Sauce
- Mix 80g dry Pepperce Sauce mix with 450ml cold water and 165ml red wine in a saucepan.
- Bring to a soft boil, then simmer. Leave to stand for 10 minutes on low heat to thicken.
- Add 1/4 cup of cream prior to serving. Serves 4-6 generously.
Once cooked, Pepperce will last for approx. 3-4 days in the fridge when made with fresh cream. Can freeze cooked sauce for approx. 4 weeks.