Pepper sauce

Pepper sauce: creamy, peppery and glossy, the ideal companion to a steak or grilled meat. Made at home in 10 minutes, here in a lighter version that keeps all its character.

Preparation: 5 min  |  Cooking: 10 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 125 kcal · 1 g protein · 2 g carbohydrate · 11 g fat

Ingredients

• 1 tbsp crushed peppercorns
• 1 shallot
• 150 ml reduced-fat cream
• 100 ml stock
• 1 tbsp brandy (optional)

Method

1. Fry the finely chopped shallot and the crushed peppercorns.
2. Deglaze with the stock (and the brandy if you like) and let it reduce.
3. Add the reduced-fat cream.
4. Let it thicken for 5 minutes over a low heat, then adjust the seasoning.

Nutritional highlights

Made at home, pepper sauce avoids the additives found in ready-made versions. By using reduced-fat cream and stock rather than a lot of full-fat cream, you keep the creaminess with half the fat. Spoon it sparingly over lean meat.

Variations and substitutions

• With green peppercorns.
• Alcohol-free (just stock).
• With fromage blanc (even lighter).
• Pepper and mustard sauce.

Storage and making ahead

Keeps for 2 days in the fridge and reheats gently; loosen with a little stock.

💡 Good to know

Crush the peppercorns coarsely in a mortar just beforehand: they release far more aroma than ready-ground pepper.

Read more

Discover more gluten-free recipes.

The ingredients in this recipe: peppercorns · shallot · cream · stock.

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