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.