Nick's Pepper Sauce - Sauce au Poivre

Name: Nick's Pepper Sauce - Sauce au Poivre
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons black peppercorns (crushed); 1 tablespoon butter; 1 shallot finely chopped; 60 ml cognac or brandy (1/4 cup); 240 ml heavy cream (1 cup); 1 teaspoon Dijon mustard; to taste salt

30 min 4 servings Medium

All Recipes

A classic French pepper sauce perfect for pairing with steak, featuring a rich and creamy texture and a peppery kick.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Difficulty

Medium

Nick's Pepper Sauce, also known as Sauce au Poivre, is a quintessential French accompaniment that can elevate any steak dish. This version combines the classic elements of cream, cognac, and a generous amount of black pepper to create a sauce that is both luxurious and flavourful. The creamy texture and peppery bite make this sauce a favourite among steak lovers, offering a sophisticated taste that is surprisingly easy to achieve at home. Whether you're hosting a dinner party or treating yourself to a special meal, this sauce will not disappoint.

Instructions

Crush the Peppercorns

Use a mortar and pestle to coarsely crush the black peppercorns, releasing their oils and aroma.

Pro tip: Freshly crushed peppercorns provide more flavour than pre-ground pepper.

Cook the Shallots

Melt butter in a medium saucepan over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes.

Pro tip: Avoid browning the shallots for a smoother sauce.

Add Cognac

Remove the saucepan from heat and carefully add the cognac. Return to heat and let it simmer until reduced by half.

Pro tip: Tilt the pan slightly away from you when adding alcohol to prevent flare-ups.

Incorporate Cream and Pepper

Stir in the heavy cream and crushed peppercorns. Bring to a gentle simmer.

Thicken the Sauce

Continue to simmer the sauce, stirring frequently, until it thickens to coat the back of a spoon, about 5-7 minutes.

Pro tip: Avoid boiling the cream to prevent curdling.

Finish with Dijon Mustard

Stir in the Dijon mustard and season with salt to taste. Serve immediately.

Pro tip: The mustard adds a subtle tanginess that balances the richness of the cream.

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Tips & Tricks

Use freshly cracked pepper for more flavour.
Heavy cream gives the sauce its richness.
Deglaze with cognac or brandy for depth.
Simmer sauce gently to avoid curdling.

Frequently Asked Questions

What is Sauce au Poivre?

Sauce au Poivre is a classic French sauce made with crushed peppercorns, cream, and often cognac or brandy, typically served with steak.

How many calories are in Nick's Pepper Sauce?

Each serving of Nick's Pepper Sauce contains approximately 250 calories.

Can I make Sauce au Poivre without alcohol?

Yes, you can substitute the cognac with beef broth for a non-alcoholic version.

How long can I store the sauce?

You can store the sauce in the refrigerator for up to three days. Reheat gently before serving.

What is the best pepper for Sauce au Poivre?

Freshly crushed black peppercorns are ideal for Sauce au Poivre, as they provide the best flavour.

Serving Suggestions

Serve Nick's Pepper Sauce with a perfectly cooked steak, such as a ribeye or filet mignon, for an indulgent meal. Pair it with a side of roasted vegetables and a glass of red wine for a complete dining experience. This sauce can be made ahead and stored in the refrigerator for up to three days. Simply reheat gently on the stove before serving, making it a convenient option for entertaining.

Nutrition per serving

250

Calories

Protein

25g

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