Recipe: Pepper sauce

Name: Sauce au poivre
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: 1 dl(10 cl) de bon fond de veau1 cuiller à café de moutarde forte1 dl(10 cl) de crème liquide(30%)3 cl de cognac5 g de mignonnette de poivre (grains écrasés avec le cul d'une casserole)20 g de beurre 1/2 selsel

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (63 reviews) Sauces

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

La sauce au poivre est un condiment élaboré à base de poivre noir, de crème fraîche et de fond de veau

Ingredients for 4 servings

Pepper sauce is a condiment made from black pepper, fresh cream, and white wine. It pairs perfectly with red meats such as steak or beef but can also complement poultry or fish dishes. The preparation of pepper sauce is quite simple; you just need to melt butter in a saucepan, add crushed peppercorns, white wine, and fresh cream. It's important to let it simmer over low heat to allow the flavors to develop. Additionally, pepper sauce can be enhanced with spices like chives or garlic. Moreover, it can serve as a base for other sauces, such as green pepper sauce or red pepper sauce. Pepper sauce is a staple in French cuisine, adding a touch of flavor and spiciness to your dishes.

Pepper sauce for 4 people :

1 dl (100 ml) veal stock
1 teaspoon strong mustard
1 dl (100 ml) liquid cream (30% fat)
2 cl cognac
5 grams crushed peppercorns (crushed with the bottom of a saucepan)

Salt

Step-by-step directions

1- In a small sauté pan, sweat 5 grams of crushed peppercorns in butter.

2- After 1 minute, add 2 cl of cognac, ignite, let it reduce a bit, then add 1 dl of liquid cream.

3- Let it reduce by half over low heat, then add 1 dl of veal stock. Bring it to a boil, and at the last moment, add a teaspoon of strong mustard, being careful not to let the pepper sauce boil again. Adjust the seasoning.

4- If you want to make this sauce with green pepper, replace the crushed peppercorns with crushed green pepper.

The pepper sauce goes well with roasted red and white meats, as well as pan-fried fish.

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