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