Black Pepper Sauce

There are so many recipes and so many ways to cook Black Pepper Sauce, but this is my personal favourite. I especially love the use of the cream that makes it exceptionally rich which is such a wonderful contrast to the sharp taste of black pepper. The coarsely crushed black pepper is also according to my love of rustic textures. If you prefer a smooth sauce with strong peppery taste, please feel free to use finely ground black pepper.

  • 4 tbsp oil
  • 1/2 cup sliced shallots
  • 1 tsp thyme
  • 3 tbsp flour
  • 2 cups beef stock*
  • 2 tsp vinegar
  • 1/2 cup cream (optional, but I love this richness)
  • 2 tsp coarsely ground black pepper

*Or 2 tbsp beef stock granules diluted in 1 cup of water

  1. Heat oil in a heavy pan over medium-high heat.
  2. Sautee shallots & thyme till it begins to brown.
  3. Put all the flour in and stir quickly for 1 minute.
  4. Pour in the stock in a slow, steady flow while incorporating it into the flour, using a whisk.
  5. Reduce the heat. Keep stirring for about 15 minutes.
  6. Add the vinegar, cream & black pepper.
  7. Keep it aside. Use when needed.