Pepper Sauce

There are so many ways to make a pepper sauce (Also sometimes called Peppercorn Sauce) in its most basic form it consists of peppercorns, butter and cream, and there you have a basic pepper sauce, then other ingredients such as shallots and brandy etc can be added, this sauce is often made to order for restaurant service as steaks are ordered.

I have developed this recipe over the years not just for its excellent flavour but also for its stability as it holds well on a hot counter without splitting and is stable during chilling and reheating. It is normal for me to have some basic white sauce and brown sauce  in the fridge on standby as base sauces. I add brown sauce to my pepper sauce because I find the crews prefer the slightly darker sauce, they find it more appealing than a pale cream sauce.

This is a light sauce and should be the consistency of pouring cream, it is not a thick coating sauce, used when serving steaks this sauce gives a warm rich peppercorn flavour which enriches the flavour of beef or pork steaks.  As with all sauces it is important when you have made the sauce to correct the seasoning and consistency to get your sauce just right and your crew will be delighted with the results, I have been making pepper sauce this way for years and it always gets a positive response, this sauce will help you on your way to create your perfect pepper sauce. This sauce is truly simple the skill is in the balancing the flavour at the at the final stage.

Print Recipe

Pepper Sauce

Prep Time

5 minutes

Cook Time

20 minutes

Servings

portions

Ingredients

• 1/3 Cup Whole Black Peppercorns
• 150 grams Butter
• 1 Litre Cream UHT Whipping Cream or any other Cream suitable for cooking.
• 500 ml White Sauce
• 500 ml Demi-glaze Gravy can be used if you don't have Demi-glaze.
• 1 tbsp Chicken Powder Optional if required to add flavour
• Salt To taste

Prep Time 5 minutes Cook Time 20 minutes Servings portions Ingredients 1/3 Cup Whole Black Peppercorns 150 grams Butter 1 Litre Cream UHT Whipping Cream or any other Cream suitable for cooking. 500 ml White Sauce 500 ml Demi-glaze Gravy can be used if you don't have Demi-glaze. 1 tbsp Chicken Powder Optional if required to add flavour Salt To taste

Instructions

1. Crush the Peppercorns, an electric coffee grinder will make light work of this, but I find a rolling pin on a chopping board is quick and efficient and give you very accurate control over much you crush the peppercorns.

   
2. Place the crush peppercorns in a suitable container.

   
3. Select a suitable pot and melt the butter on the stove.

   
4. Add the peppercorns to the butter stir and fry for a minute without burning.

   
5. Add the cream to the butter and peppercorns.

   
6. Change to a whisk to mix in the cream.

   
7. Stir in the white sauce, then whisk until smooth and bring to back to a rolling simmer.

   
8. Add the brown sauce and bring to a gentle simmer. and check the seasoning. if the flavour of the pepper requires enhancement add ground black pepper to taste. it is at this stage you have to decide is the flavour needs enhancing, with the chicken powder or salt etc, this will depend on how much flavour your brown sauce had.

   
9. Check the consistency and correct as required, add cream or a little water to achieve the desired consistency.

   
10. Transfer to a suitable container and keep hot.

    

Share this Recipe