Pepper Sauce
Created by ImPat on March 22, 2019
- Servings: 4
- Prep Time: 5m
- Cook Time: 5m
- Recipe #31693
Ingredients
- 2 to 3 tablespoons peppercorns, tri-colour crushed
- 2 tablespoons butter
- 1 small (5 gram) beef bouillon cube (1 small beef stock cube)
- 2 to 3 tablespoons Dijon mustard
- 1/2 cup brandy
- 3/4 to 1 cup heavy whipping cream (or you can substitute half cream and half milk)
How to Make
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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.
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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.
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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.
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Step 4: Spoon it over the steaks and enjoy.
Nutritional Facts
- 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