Black Pepper-Garlic Sauce
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.
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.
Makes about 3 cups
Lasts 1 month, refrigerated
1 tablespoon grapeseed or canola oil
20 garlic cloves, thinly sliced
1 cup scallions, white and green parts, cut 1/8 inch thick
1 heaping tablespoon medium-ground black pepper
2 cups dry white wine
2 cups Master Chicken Broth or low-sodium canned chicken broth
2 tablespoons fish sauce (nam pla)
Juice of 1 lemon
8 tablespoons (1 stick) unsalted butter, cut into 1-tablespoon pieces
- 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 scallions 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.
- 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.