How to make the best homemade pepper sauce for meat: creamy, easy and ready in 25 minutes

Now it's making a comeback on restaurant menus and in many home kitchens. And you don't need to be a great chef to make it successfully: with a frying pan, a few ingredients, and just a few minutes, you can make a fantastic sauce. What's more, it's an economical recipe, especially if you use the juices left in the pan after cooking the meat.

The best accompaniment to pepper sauce is meat, from a sirloin or ribeye to Iberian pork shoulder, a chop, or a simple chicken breast. It's incredibly versatile. What's more, it adds a touch of elegance and sophistication without complicating the recipe or masking the flavor of the meat. And of course, it's a good idea to have bread on hand: it would be a shame to leave a single drop on your plate.

• Serves: 4 people.
• Preparation time: 10 minutes.
• Total time: 25 minutes.
• Calories per serving: 235 kcal.

INGREDIENTS

• 30g of preserved green peppercorns
• 1 chalota
• 25g of butter
• 100 ml of brandy
• 250 ml of cooking cream
• 150 ml of beef broth
• 1 teaspoon of Dijon mustard
• Shall

PREPARATION

• Drain the green peppercorns and lightly crush half of them with the back of a spoon. Set the rest aside whole.
• Peel and finely chop the shallot.
• Melt the butter in a frying pan over medium heat and sauté the chopped shallot for 3 or 4 minutes, until tender and translucent.
• Add the pepper and cook for one minute to release its aromas.
• Add the brandy and let it reduce for 2 minutes. If you're going to flambé it, do so very carefully and keep the pan away from the extractor fan.
• Pour in the broth and let it cook for 5 minutes, until it reduces slightly.
• Add the cream and mustard. Cook over low heat for 6-8 minutes, stirring occasionally, until the sauce thickens.
• Taste and adjust the salt.
• Serve hot over the meat or in a bowl alongside it.

TIPS AND TRICKS FOR MAKING PERFECT PEPPER SAUCE

-Crush only part of the grains and leave the rest whole to find small bursts of flavor.

-Sauté the shallot over medium heat without letting it brown too much; it should add sweetness, not bitterness.

-Use a quality beef broth, preferably homemade, because it will determine the final flavor.

-Add the cream over low heat to prevent the sauce from curdling.

-If the sauce is too thin, let it reduce for a few more minutes uncovered.

-If it gets too thick, thin it with a little broth or hot milk.

-For a more intense sauce, add a teaspoon of Worcestershire sauce or a few drops of the meat juice.

-Don't prepare it too far in advance; ideally, it should be served freshly made and piping hot.

-If you need to reheat it, do so over low heat and add a splash of cream or broth to restore the texture.

-Serve it with entrecote, sirloin, Iberian pork secreto, chicken or even with some roasted potatoes.