Pepper Sauce

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Recipe: #31693

March 22, 2019

"Been experimenting in developing a pepper sauce that the DH would like that didn't necessarily need the pan juices from cooking the steak as he likes to barbecue the steaks so after searching and trying several recipes I came up with this and the DH as approved so will be cooking soon hopefully when we have steaks."

Original is 4 servings


  • Serving Size: 1 (42.4 g)
  • Calories 138.4
  • Total Fat - 14.7 g
  • Saturated Fat - 9 g
  • Cholesterol - 48.7 mg
  • Sodium - 153.3 mg
  • Total Carbohydrate - 1.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.3 g
  • Protein - 1.1 g
  • Calcium - 28.2 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Heat a heavy frying pan over medium-high heat and melt the butter and crumble in the beef stock cube and whisk to combine.

Step 2

Now add the Dijon mustard to the frying pan and whisk it around a bit the combine and then pour in the brady and whisk into the Dijon until combined, and then let it bubble for about 30 seconds to a minute or so.

Step 3

Now pour in the cream and the crushed peppercorns and whisk it all together allowing it to bubble for a few minutes to thicken.

Step 4

Spoon it over the steaks and enjoy.


No special items needed.

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