Homemade pepper sauce: creamy, fragrant and ultra-easy!
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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 its power, and the Cognac gives that irresistible full-bodied note. All this is softened by a smooth cream that perfectly combines the flavors. An express recipe that turns any dish into a real brasserie meal at home. And once you've tried it, you'll never buy a ready-made sauce again ;)
Ingredients
4
Materials
- Frying pan or saucepan
Preparation
Preparation10 min
Cook time10 min
Finely chop the shallot.
Coarsely crush the pepper using a mortar and pestle or the back of a spoon.
In a small frying pan (or saucepan), melt the butter over medium heat. Add the shallot and brown over medium heat for 2 minutes.
Add the Cognac and beef stock.
Reduce about half the liquid over high heat before adding the cream and pepper. Cook for two to three minutes.
Add the maizena diluted in the water. Stir until the texture of the sauce is smooth.
Serve with a piece of meat or gratin and enjoy! ;-)
FAQ ❓
Which pepper to use for a successful pepper sauce?
Cracked black pepper remains the most classic and fragrant. For a more complex flavor, you can mix several varieties: green pepper for freshness, white pepper for sweetness, or Sichuan pepper for a slightly lemony touch. The important thing is not to use ground pepper: it will lose all its aroma during cooking.
What dishes should pepper sauce be served with?
Pepper sauce is the perfect accompaniment to grilled steak, fillet of beef, entrecote steak or even duck breast. It's also delicious with homemade mashed potatoes, fried potatoes or roasted vegetables. For a vegetarian alternative, it goes perfectly with lentil patties or pan-fried mushrooms.
Can pepper sauce be prepared in advance?
Yes, this sauce keeps very well. You can prepare it in advance and store it in an airtight container in the refrigerator for 2 to 3 days. Reheat gently over low heat, adding a spoonful of cream or a little stock to restore its original texture. Avoid the microwave, which may cause slicing.
How can I sweeten a pepper sauce that's too hot?
If the sauce is too hot, simply add a little more cream or a knob of butter to soften the taste. You can also add a spoonful of honey or brown sugar to balance the strength of the pepper and Cognac without masking the aromas.
Nutrition
for 1 serving / for 100 g
Calories: 184Kcal
- Carbo: 4.3g
- Total fat: 12.5g
- Saturated fat: 8.6g
- Proteins: 1.4g
- Fibers: 1.1g
- Sugar: 2.3g
- ProPoints: 4
- SmartPoints: 8
Nutritional information for 1 serving (98g)
Cookware
burner
Attributes
Suitable for freezing
Keep refrigerated
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Photos of members who cooked this recipe
Adèle PeychesEditorial manager who just can't wait for winter to enjoy fondue! Passionate about gastronomy and always on the lookout for new culinary gems, I first studied law before returning to my first love: the taste of good products and the joy of sharing around the table :)
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