The pepper sauce recipe is one of the best meat sauce recipes there is, one of the most traditional ones we know and that we are going to learn today.
In this case we are going to make black pepper sauce but you can use green pepper, pink or a mixture of both. Each one will give different nuances to the dish.
Recipe Ingredients
| Ingredient | Quantity |
|---|---|
| Black pepper | 1 tablespoon |
| Cream | 200 ml |
| Meat concentrate | 1 tablespoon |
| Salt | To taste |
| Butter | 1 knob |
Step-by-Step Instructions:
- We start in a mortar crushing the peppers. You can grind them but I like to buy good ones and crush them. Also we should leave them half crushed so that they release much more aroma.
- In a pan with a little butter we add the peppers and sauté them for a few minutes. They are going to release an incredible aroma.
- We add the cream and the tablespoon of Bovril.
- We let it cook for a few minutes and adjust the salt. And now we have the perfect pepper sauce for meats ready.
Video Guide 📺
Nutritional Facts – Steak Sauce (per 1 serving)
| Nutrient | Amount |
|---|---|
| Calories | 73 kcal |
| Total Fat | 0g (estimated) |
| Saturated Fat | 0g (estimated) |
| Cholesterol | 1mg |
| Sodium | 528mg |
| Total Carbohydrates | 16g |
| Dietary Fiber | 0g (estimated) |
| Total Sugars | 13g |
| Protein | 1g |
Note: These values are estimates based on a standard homemade steak sauce recipe (e.g., ketchup, Worcestershire sauce, brown sugar, Dijon mustard, vinegar, and seasonings). Actual nutrition will vary depending on specific ingredients, portion sizes (e.g., 1 tablespoon vs. a larger serving), and preparation methods. For reference, a typical 1‑tablespoon serving of commercial steak sauce (like A.1.) provides about 15–25 calories, 3–6g carbohydrates, and 260–300mg sodium.
Conclusion
As I have commented it is a specific sauce for meat, so a good entrecote or a rich chuleton are going to be great to bathe them with a pepper sauce.
That yes, any oven meat recipe like a stuffed pork tenderloin or a beef round are perfect for this type of sauce. It will last you several without problem all year in a dry place and away from the light.