Authentic black pepper juice is based on pure beef bone boiled juice, and on this basis, freshly ground pepper, brandy and fresh rosemary are added and slowly boiled. A good sauce has distinct layers. After the strong pepper flavor, it is the brandy aroma felt when chewing beef, and finally the mellow beef bone aroma.

2, beef bone boiled juice

The basic sauce in black pepper juice is almost the originator of half of traditional sauces. The menu is not difficult, but it tests kung fu. Roast beef bone with beef broth and some accessories. But to make this sauce well, you need to turn the beef bone in the oven every 20 minutes, bake it for 5 hours continuously, then put it in the soup and cook it for 72 hours on low heat to make the aroma fully volatilize and penetrate, and then integrate all the collagen in the beef bone into the soup. With it, all kinds of sauces have a "foundation".

3. red wine juice

Red wine juice with bright color, smooth and sweet taste must use Bordeaux red wine, and it is mainly based on beef bone sauce. Add red wine and spices to boil, and finally add cooked bovine bone marrow to improve the taste. The most authentic way to eat red wine juice is with Bassas beef from Bordeaux, France. Full-bodied red wine neutralizes heavy butter and has a unique taste.

4. Mushroom juice

Mushroom juice is a big category, based on cream, adding different mushrooms, reflecting the unique taste of each mushroom. Deluxe edition includes black truffle juice cooked by black truffle, morel juice cooked by morel and so on. In cheap mushroom juice, white mushrooms are also sweet and tender.

5.bomitz juice

Pomiz juice is a derivative of French and Dutch juice. In memory of Henry IV, this sauce is named after Béarn, the birthplace of the founder of Bourbon Dynasty. As early as 1836, the recipe recorded the method of Bomi Zi juice, and the milk taste was mellow.

6.lange juice

Many centuries ago, some cheeses were stored in cool and humid caves. By chance, a blue-green mold texture naturally formed in these cheeses. Although cheese will go bad, blue mold also adds a unique pungent taste to cheese, and blue cheese is also produced.