Pepper corn sauce

This quick and easy recipe for pepper sauce and brandy is made without cream, instead using milk and other common ingredients in the pantry and in the refrigerator so you can prepare it whenever you want.

When I first decided to try making my own brandy pepper sauce I wanted to find a recipe that could be made with ingredients that I always have at home. I found that most recipes have a cream base, which I only have when I know I will need it.

Pepper corn sauce

Then I came across this recipe on the internet that is made without cream. Instead, combine a base of roux and milk to give it a rich, creamy texture and flavor.

My own recipe for pepper sauce and brandy was born from this idea and is the perfect accompaniment to a steak, chicken or any type of meat.

This sauce can be made in advance and reheated just before serving.

Other easy recipes to make >> Clams in sauce

If you're interested in a low-fat, low-calorie version of this dip, check out my recipe for Pepper Corn Dip with a Healthy Change.

How to make Brandy and Pepper Sauce

Active Time: 20 minutes
Total time: 25 minutes
Makes 4 portions

Ingredients

  • 35 butter g
  • 35 g flour
  • 200 ml of milk. I use skim but any kind is fine
  • 100 ml chicken broth (or ½ chicken bouillon cube with 100 ml water)
  • 1 tablespoon brandy
  • 15 teaspoons (4 g) of black peppercorns - vary this according to how strong you want your sauce to be
  • shawl

Pepper corn sauce

Preparation

  1. Crush the black peppercorns (15 g) in a mortar (if you don't have a mortar, put them in a plastic bag, wrap them in a towel and roll them a few times with a rolling pin). Make sure the peppercorns are cracked, but don't over-grind them, otherwise the sauce will lose its intense spicy flavor.
  2. In a small saucepan, melt the butter (35 g) over low heat.
  3. Once the butter is completely melted, gradually add the flour (35 g). After each addition, mix well to make sure it is fully integrated with the butter. Once all the flour is added you get a thick and smooth paste.
  4. Cook the butter and flour mixture for a couple of minutes, stirring regularly. Before adding the other ingredients make sure the flour is cooked. If you skip this step, your finished sauce may taste like raw flour.
  5. Add the brandy (1 tablespoon) and mix well to combine with the butter and flour. Adding the brandy at this stage ensures that the alcohol evaporates.
  6. Gradually add the milk (200 ml), mixing well after each addition to combine with the butter and flour. I like to use a mixer at this stage as it helps break up any lumps.
  7. Once all the milk is combined, add the chicken broth, black peppercorns and season with salt (I use about ¼ teaspoon)
  8. Cook over low heat until the sauce has reduced to the required consistency.

If you are making the sauce in advance:

Once the sauce is cooked, it is poured into a jug or bowl and immediately covered with cling film. It is important that you push the cling film into the bowl so that it comes in contact with the top of the sauce. This will prevent the formation of a skin.

Just before serving, pour back into a saucepan and heat gently. If you find that the sauce is getting too thick, add a little milk to loosen it up to the required consistency.

Please note:

This sauce can be made in advance and reheated just before serving.

This sauce is suitable for freezing, just store it in an airtight container until you want to use it. It will separate a bit in the freezer, but you will find that it will return to its original consistency as it heats up. It will thicken as it reheats, so you will need to add a little extra milk to bring it back to its original thickness.

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