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Easy pepper cream sauce in 20 minutes – homemade

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Pepper cream sauce is one of the most popular sauces. It is known for its rich, creamy taste and the characteristic aroma of pepper. Pepper cream sauce is easy to make yourself with our recipe and goes perfectly with many meat dishes and pasta.

The pepper cream sauce is a classic in the kitchen – no wonder there are many ready-made products. The good news is that the sauce with cream and pepper can be prepared quickly and easily without any bags! You only need a few ingredients and 20 minutes of time. This makes the recipe quick, easy, inexpensive and tasty for the whole family. The same applies to our creamy mushroom cream sauce.

Make your own pepper cream sauce

A plus point of the homemade pepper cream sauce according to our recipe is that it only requires a few ingredients and at the same time develops a rich, creamy taste and is easily absorbed by pasta or spaetzle.

  • butter is the base of the sauce. This is used to fry the shallot and can optionally be replaced with heat-resistant oil.
  • Shallots are finely chopped and give the simple pepper cream sauce a slightly sweet, aromatic note.
  • Peppercorns ensure the characteristic taste. We recommend a mixture of green and black pepper. The peppercorns are roughly ground in a mortar or at the coarsest level in a pepper mill immediately before use. Pickled green pepper also goes well.
  • cognac brings extra depth. For a pepper cream sauce without alcohol, you can replace the amount with more beef stock or a little soy sauce.
  • Beef stock is naturally very spicy and makes a strong sauce even without meat. Vegetable broth is a vegetarian alternative.
  • Through cream the sauce becomes particularly creamy.
  • The pepper cream sauce is included Salt and pepper rounded.
  • A spoon Mustard or tomato paste brings additional flavor in addition to color.

What does the simple pepper cream sauce go with?

Make your own pepper cream sauce – it gives many meat dishes that certain something extra:

  • steak: The pepper cream sauce ideally complements T-bone, rib-eye, bavette or beef fillet.
  • Pork tenderloin with pepper cream sauce is a classic.
  • Fry made from pork or beef become even more delicious with the right creamy sauce.
  • Chicken breast: Goes wonderfully fried, grilled or from the oven with a simple pepper cream sauce.

You can also prepare the recipe for the pepper cream sauce with vegetable broth instead of beef stock and enjoy it with (homemade) noodles as a vegetarian dish.

Pepper cream sauce is a very popular creamy sauce. Pepper cream sauce is easy to make yourself and goes perfectly with many meat dishes, pasta and spaetzle.

Preparation time: 5 minutes

Preparation time: 15 minutes

Working time: 20 minutes

Suitable recipe recommendations

90G

Calories 266kcal

Carbohydrates 5G

Fat 24G

protein 2G

Information for 4 portions

  • Roughly grind the whole peppercorns or grind the pepper in a pepper mill on the coarsest setting.

    1 tbsp mixed whole black and green peppercorns

  • Dice the shallot very finely and put it in a pan with the butter and pepper. Fry the shallots over medium heat for about 3 minutes until translucent.

    1 shallot, 2 tbsp butter

  • Deglaze with cognac and bring to the boil for 2-3 minutes so that the alcohol evaporates.

    50g cognac

  • Add the beef stock and cream and simmer over medium heat for about 5-10 minutes until the sauce thickens. Season with salt and pepper.

    200 g beef stock, 200 g cream, Salt, pepper

  • Tip: If you want a thicker sauce, you can mix 1-2 teaspoons of cornstarch with a tablespoon of cold water and stir into the sauce. Then bring it to the boil again briefly until it reaches the desired consistency.

    1 tsp cornstarch

Tips:

  • Be sure to freshly crush whole peppercorns and do not use ground pepper. Only chop the pepper roughly and do not grind it finely. This is the only way to enjoy the full aroma. Pickled green peppercorns can also be used instead of dried pepper.
  • The sauce can be stored in the refrigerator for 4-5 days. For a longer shelf life, the sauce can be frozen in a freezer-safe container for up to 3 months after cooling.
  • A teaspoon of mustard or 1-2 tablespoons of soy sauce give the pepper cream sauce even more flavor.
  • Vegetable broth is a vegetarian alternative to beef broth.

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