This sauce will go perfectly with your red Christmas meat
When the time comes to prepare Christmas dinner, between well-chosen cuts of meat, comforting purées and varied accompaniments, the right sauce can change the whole dish.
Why not try a homemade pepper sauce, creamy and fragrant, easy to make... but with enough character to sublimate a good piece of beef, duck breast or roast?
The homemade pepper sauce recipe we love is quick and easy, yet turns red meat into a festive dish!
A homemade version of a restaurant-style pepper sauce
The recipe is very simple: a shallot base, butter, cracked pepper, a little Cognac, beef stock, liquid cream and a touch of Maïzena to get the right texture. Nothing more, but it's all about balance.
The ingredients
For about 3-4 people, you'll need
- 1 shallot
- 1 tablespoon butter
- 0.5 oz pepper
- 2.8 fl. oz Cognac
- 5.3 fl. oz beef stock
- 1 teaspoon cornstarch
- 1/2 cup single cream (30% fat)
- Salt
This sauce is simple in its list of ingredients, but has a real personality: peppery, creamy, slightly full-bodied thanks to the Cognac.
The method, step by step
Follow our recipe by clicking here:
Looking for a simple sauce with lots of character to accompany steak , duck breast or even poultry? This homemade pepper sauce is creamy and spicy, and takes just a few minutes to prepare. The shallot adds a sweet touch, the pepper unleashes all...
Why it's perfect for red Christmas meat
It goes well with all types of meat: entrecôte, ribeye, roast, beef tenderloin, duck breast...
It's fast : about 20 minutes all-in, which is handy when the rest of the menu already demands energy.
It has that chic brasserie feel that immediately gives the impression of a "worked" dish, even if the recipe is simple.
It's easy to measure out : you can make it sweeter by adding cream, more full-bodied by letting it reduce a little more, or by adding a drop of Cognac.
And above all, it's one of those sauces that you want to "sauce" with a piece of bread at the end... which is always a good sign ;)
Little extras for New Year's Eve
You can prepare it in advance and reheat it gently on the big day, adding a little cream or stock if it has thickened too much.
For a lighter Christmas meal, serve it in small quantities, simply drizzled over the meat.
If it's too strong: a little more cream or a knob of butter will soften it nicely.
Adèle Peyches
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