This easy and creamy pepper sauce is the perfect addition to any meal. Made with simple ingredients like black pepper, double cream, and beef stock, it’s quick to prepare and burst with flavor. Whether paired with steak, chicken, or vegetables, this rich sauce adds a delicious kick to your dishes!
Ingredients Needed:
- 1 tbsp Whole Black Peppercorns
- 1 cup / 250ml Double Cream
- 1/2 cup / 125ml Beef Stock
- 2 small Shallots
- 1 clove Garlic
- 1 tbsp Butter
- 1 tsp Worcestershire Sauce
- Salt
How To Make Pepper Sauce Recipe?
- Prepare the Pan: If you’re frying steak, chicken, mushrooms, or other meats, keep the juices in the pan for extra flavor.
- Melt the Butter: Heat 15g butter over medium heat and deglaze the pan if necessary.
- Cook the Shallots: Add 2 small finely diced shallots and cook for 2-3 minutes until fragrant and translucent.
- Add Garlic and Peppercorns: Stir in 1 finely diced garlic clove and 15g crushed black peppercorns. Fry for about 1 minute until the garlic just starts to brown.
- Add Worcestershire Sauce and Beef Stock: Pour in 5ml Worcestershire sauce and 125ml beef stock, then stir in 250ml double cream.
- Season and Simmer: Add salt to taste. Reduce the heat to a simmer and cook for 8-12 minutes, stirring gently, until the sauce thickens enough to coat the back of a spoon.
- Add Meat Juices (Optional): If you’ve cooked steak or other meat, stir in any resting juices for added flavor just before finishing.
- Serve: Remove from heat, pour the sauce into a jug, and serve. The sauce will thicken as it sits.
Recipe Tips:
- Use fresh black pepper: Freshly crushed black peppercorns give the sauce a stronger, more vibrant flavor compared to pre-ground pepper.
- Don’t overcook the shallots: Fry the shallots just until translucent to avoid a burnt taste and maintain a sweet flavor.
- Simmer, don’t boil: Let the sauce simmer gently to thicken, as boiling may cause it to separate or become too thin.
- Add meat juices for extra flavor: If you’ve cooked steak or other meats, stir in any resting juices to boost the flavor of the sauce.
- Adjust consistency with cream: If the sauce gets too thick, you can add a bit more cream or stock to achieve the perfect texture.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the leftover sauce to cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Reheat: Gently reheat the sauce in a pan over low heat. Add more cream or stock if needed to adjust thickness.
Nutrition Facts:
- Calories: 343 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 105mg
- Sodium: 1,000mg
- Potassium: 300mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 2g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Mornay Sauce Recipe
- Gordon Ramsay caramel sauce Recipe
- Gordon Ramsay Bordelaise Sauce Recipe
Gordon Ramsay Pepper Sauce Recipe
Description
This easy and creamy pepper sauce is the perfect addition to any meal. Made with simple ingredients like black pepper, double cream, and beef stock, it’s quick to prepare and burst with flavor. Whether paired with steak, chicken, or vegetables, this rich sauce adds a delicious kick to your dishes!
Ingredients
Instructions
- Prepare the Pan: If you’re frying steak, chicken, mushrooms, or other meats, keep the juices in the pan for extra flavor.
- Melt the Butter: Heat 15g butter over medium heat and deglaze the pan if necessary.
- Cook the Shallots: Add 2 small finely diced shallots and cook for 2-3 minutes until fragrant and translucent.
- Add Garlic and Peppercorns: Stir in 1 finely diced garlic clove and 15g crushed black peppercorns. Fry for about 1 minute until the garlic just starts to brown.
- Add Worcestershire Sauce and Beef Stock: Pour in 5ml Worcestershire sauce and 125ml beef stock, then stir in 250ml double cream.
- Season and Simmer: Add salt to taste. Reduce the heat to a simmer and cook for 8-12 minutes, stirring gently, until the sauce thickens enough to coat the back of a spoon.
- Add Meat Juices (Optional): If you’ve cooked steak or other meat, stir in any resting juices for added flavor just before finishing.
- Serve: Remove from heat, pour the sauce into a jug, and serve. The sauce will thicken as it sits.
Notes
- Use fresh black pepper: Freshly crushed black peppercorns give the sauce a stronger, more vibrant flavor compared to pre-ground pepper.
- Don’t overcook the shallots: Fry the shallots just until translucent to avoid a burnt taste and maintain a sweet flavor.
- Simmer, don’t boil: Let the sauce simmer gently to thicken, as boiling may cause it to separate or become too thin.
- Add meat juices for extra flavor: If you’ve cooked steak or other meats, stir in any resting juices to boost the flavor of the sauce.
- Adjust consistency with cream: If the sauce gets too thick, you can add a bit more cream or stock to achieve the perfect texture.
Gordon Ramsay Pepper Sauce Recipe