Pepper sauce

Pepper sauce - inevidimka pepper sauce 8697a0eb 6831 48ca 9052 b1a89146ee3d

Pepper sauce, particularly when made for steak, is a classic accompaniment that has graced European and American dining tables for centuries. This sauce’s history is deeply intertwined with French cuisine, where it is known as “sauce au poivre.” Traditionally, it’s a simple yet luxurious sauce made with crushed peppercorns, cream, and sometimes brandy or cognac, designed to complement the rich flavors of steak. The peppercorns provide a sharp, piquant contrast to the savory meat, while the cream adds a silky, indulgent texture, making each bite of steak a complex flavor experience.

Serves: +10
  • Olive oil 15 ml
  • Shallots 30 g
  • Garlic 1 clove
  • Black peppercorns 10 g
  • Brandy or cognac (optional) 30 ml
  • Beef broth 250 ml
  • Heavy cream 120 ml
  • Salt to taste
  • Butter 15 g
60 minsPrint
  • Heat the olive oil in a skillet over medium heat. Add the finely chopped shallots and minced garlic, sautéing until they become soft and translucent, about 2-3 minutes.
  • Add the coarsely crushed black peppercorns to the skillet, toasting them lightly with the shallots and garlic for about 1 minute to release their aromatic oils.
  • If using, carefully add the brandy or cognac to the skillet to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to reduce by half, which should take about 2 minutes. (If not using alcohol, skip to the next step.)
  • Pour in the beef broth and increase the heat to bring the mixture to a boil. Reduce the liquid by half, which will concentrate the flavors, about 5-7 minutes.
  • Lower the heat to medium and stir in the heavy cream. Simmer the sauce until it thickens to a consistency that coats the back of a spoon, about 5 minutes.
  • Season the sauce with salt to taste. If desired, add a knob of butter at the end, stirring until it’s melted and incorporated into the sauce for added richness.
  • Drizzle the pepper sauce over cooked steaks just before serving.

Storage Tips

Pepper sauce can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat it on the stove over low heat, adding a splash of cream if needed to adjust the consistency.

Useful Properties of the Main Ingredient

Black peppercorns, the star of this sauce, are not just known for their heat but also for their health benefits. They are rich in antioxidants, have anti-inflammatory properties, and can improve nutrient absorption.

Interesting Facts

  • “Sauce au poivre” is a testament to the French art of sauce-making, where even the simplest ingredients are transformed into something sublime.
  • The addition of alcohol, such as brandy or cognac, to pepper sauce is a classic technique that adds depth and complexity to the sauce’s flavor.
  • While traditionally associated with steak, pepper sauce can also enhance the taste of other dishes, including roasted vegetables and grilled chicken.

This recipe for pepper sauce combines the classic elements of a traditional sauce au poivre with the convenience of modern cooking, offering a rich, flavorful complement to steak that elevates it from an ordinary meal to a gourmet experience.

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