- 20 grams black peppercorns
- 30 grams butter
- 30 grams all-purpose flour
- 300 milliliters beef or chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- Salt to taste
Crush the black peppercorns coarsely using a mortar and pestle or a spice grinder.
In a saucepan, melt the butter over medium heat.
Add the crushed black peppercorns to the melted butter and sauté for a minute until fragrant.
Sprinkle the all-purpose flour over the butter and peppercorn mixture. Stir well to combine and cook for a couple of minutes to form a roux.
Slowly pour in the beef or chicken stock while whisking continuously to avoid lumps.
Add the soy sauce and Worcestershire sauce to the saucepan and mix well.
Allow the sauce to simmer over low heat for about 10-15 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
Taste the sauce and season with salt according to your preference.
Once the sauce has thickened, remove it from the heat and let it cool for a few minutes before serving.
Black pepper sauce is commonly served with grilled or pan-fried meats, such as steak, chicken, or pork. It adds a rich, savory flavor with a hint of heat from the black pepper.
Black pepper sauce is a classic condiment that enhances the taste of meats with its bold, peppery flavor. It provides a perfect balance of spiciness and richness, making it a popular choice among meat lovers.
Facts about the sauce:
- Black pepper sauce is believed to have originated in French cuisine and has since been adapted and incorporated into various cuisines worldwide.
- The pungent flavor of black peppercorns in the sauce comes from the chemical compound called piperine.
- Black pepper sauce is versatile and can be customized by adjusting the amount of black pepper to suit individual preferences for spiciness.
- The sauce can be made with different variations, including adding cream or brandy for a creamier or boozy twist.
- It is important to crush the black peppercorns coarsely rather than finely grinding them to retain the sauce’s texture and visual appeal.