Creamy pepper sauce. Pepper Steak Sauce Creamy Pepper Sauce

Without sauce, many dishes seem imperfect and lose their appeal. The main thing is that the addition is harmonious in taste and successfully emphasizes the advantages of the main dish, and does not drown them out or spoil them. We offer variations of pepper sauce recipes that will allow you to get a high-quality additive that can transform any meat dish and make it simply divine and unique.

How to make Creamy Pepper Sauce - Steak Recipe

Ingredients:

• peppercorns (black, pink, green and white) – 1.5 kg;
• shallot bulb – 50 g;
• peasant butter – 60 g;
• cognac – 95 ml;
• heavy cream (more than 30%) – 70 g;

Preparation

To prepare a creamy pepper sauce for steak, place four types of peppercorns in a mortar in approximately equal proportions and grind thoroughly until fine pepper crumbs are obtained. Peel the shallot bulb, cut into cubes as small as possible and sauté them in peasant butter melted in a frying pan or saucepan. Next, add the prepared pepper crumbs for sauteing, pour in cognac and set fire to the contents of the vessel. Cook on the stove for a couple more minutes or until all the alcohol has evaporated, then add cream, add salt to the sauce to taste, heat until the first signs of boiling appear and remove from the stove. After cooling, pour the sauce into a suitable vessel and serve with steak or meat.

Hot pepper sauce - recipe

Ingredients:

• chili pepper pod (large) – 1 pc.;
• bell peppers (medium size) – 2 pcs.;
• purple onion – 70 g;
• – 180 g;
• – 30 ml;
• granulated sugar – 10 g;
• coarse non-iodized salt - to taste.

Preparation

The technology for preparing this sauce is fundamentally different from the previous recipe. The basis of the seasoning will not be peppercorns, but chili pods, which must be cleaned of seeds, removed from the stalks and placed in a blender container. We prepare bell peppers in the same manner. They need to be further cut into pieces before adding to the chili. We also send the purple onion, peeled and cut into slices, there. Blend the ingredients for a couple of minutes until you get a puree-like pepper texture. Now add adjika and wine vinegar to the vegetable mass, season the sauce to taste with granulated sugar and salt, mix thoroughly and let it brew for about thirty minutes.

We know you love meat, so we regularly look for the most interesting recipes for you and answer the most pressing questions, and are also pleased to note how popular these sections are on our website. But it cannot be denied that even the most excellent steak has something to add - for example, a suitable sauce that will reveal the taste of the meat.

We have collected 10 recipes that are suitable for a variety of occasions and will satisfy the tastes of a wide variety of people, from staunch conservatives to those who like to experiment. And most importantly, none of them require a lot of time or effort and are prepared in a matter of minutes. What suits your mood today?

1. Salsa verde

Will be ready in 15 minutes

To make this zesty Italian sauce, you don't have to do anything special. Simply chop small handfuls of parsley, mint and green onions, then mix them in a bowl with 1 teaspoon capers, 2-3 chopped anchovies, juice of 1 lemon and 3 tablespoons olive oil. Mix well, add salt and pepper to taste.

2. Pepper sauce

Will be ready in 20 minutes

This thick, creamy sauce has become a classic thanks to its rich flavor. Pour 2 tablespoons of red wine into the pan and heat until the wine begins to evaporate. Then add 150 ml of chicken broth (beef broth will also work) and evaporate the mixture over high heat by about half. Add 2 teaspoons of green pepper seeds, crushing some of them gently with the back of a spoon. Season with salt and pepper and add 4 tablespoons of heavy cream. Cook over low heat for 1-2 minutes until the sauce thickens slightly.

3. Béarnaise sauce

Will be ready in 25 minutes

If you like thick, delicate creamy sauces, then béarnaise with its amazing notes of tarragon will surely take a place in the top of your favorites. Place the frying pan over medium heat, melt 25 g of butter in it and pour in the egg yolk and stir. Then add the finely chopped shallots and cook for 5-6 minutes, followed by 1 teaspoon of white wine vinegar. Cook for a couple more minutes and then dilute this mixture with 100g of sour cream, 1 teaspoon of Dijon mustard, ½ teaspoon of capers and a small handful of chopped tarragon. Reduce heat and cook over low heat for another 2-3 minutes until thickened. Season with salt and pepper before serving.

4. Spicy chimichurri

Will be ready in 5 minutes

Chimichurri, a sauce originally from sultry South America, is somewhat reminiscent of salsa verde, but more daring. To prepare it, place a clove of garlic, red chili, a small handful each of coriander, oregano (oregano) and parsley in a food processor and 3 tablespoons of red wine vinegar. Press the button until all the ingredients are finely chopped and mixed, then add 2 tablespoons of olive oil to them and mix again. Add salt and pepper and refrigerate before serving.

5. Sesame sauce with black beans

Will be ready in 25 minutes

To make this thick sauce, you'll have to find an Asian grocery store first, but trust me, the results will be worth any effort. With its distinctive taste, it seems to merge with the rich steak into one amazing whole. So, put ½ can of black beans in a food processor, add 1 teaspoon brown sugar, 2 teaspoons honey, 1 teaspoon Chinese spice mix, ½ teaspoon ground ginger, red chili, 2 teaspoons tahini paste, 2 tablespoons apple cider vinegar. , 2 teaspoons soy sauce and 5 tablespoons water. Grind until the ingredients are combined into a homogeneous mass. Then place it in a frying pan over low heat. Stirring constantly, cook for about 5 minutes until the sauce thickens.

6. Quick red wine sauce

Will be ready in 20 minutes

There are many ways to enjoy red wine - and make sure to make this rich, slightly boozy sauce with it sometime. Pour 250ml beef stock into the pan and reduce by half. Then add 125ml red wine, 2 teaspoons brown sugar and 1 teaspoon balsamic vinegar. Cook for about 10 minutes over high heat until the mixture is reduced by half. Add salt and pepper before serving.

7. Teriyaki sauce

Will be ready in 20 minutes

This Japanese sauce is known for its excellent balance of sweet and spicy. Stir together 5 tablespoons soy sauce, 3 tablespoons sake, 2 tablespoons mirin (Japanese rice wine), and ½ teaspoon grated ginger mixed with 1 teaspoon honey. Then add the mixture to a small frying pan and cook over low heat for about 5 minutes until the sauce thickens. Remove from heat and add finely chopped green onions. Add salt and pepper before serving.

8. Super Easy Mustard Sauce

Will be ready in 10 minutes

It doesn't get any easier than this two-ingredient sauce. Mix 2 tablespoons of Dijon mustard with 100g of sour cream, then heat gently in a frying pan until thickened. Add salt and pepper before serving.

9. Blue cheese sauce

Will be ready in 20 minutes

Steak and bleu cheese are a match made in heaven, and try to say otherwise when you try this sauce. Melt 25g butter in a frying pan over medium heat, then add 1 tablespoon flour. Slowly pour 150ml of milk into the pan, stirring constantly until the sauce begins to thicken. Bring to a gentle simmer and then add 50g of chopped blue cheese to the pan, stirring. Cook until the cheese has melted and the sauce is smooth and thick. Add salt and pepper before serving.

10. Mushroom sauce

Will be ready in 15 minutes

A classic recipe for a consistently delicious sauce. Heat 1 tablespoon olive oil in a frying pan over high heat, then add finely chopped porcini mushrooms. Sauté for 5 minutes until the mushrooms are lightly browned, then add the crushed garlic clove and 2 tablespoons of brandy. Cook until the brandy has almost completely evaporated. Then add 2 tablespoons of heavy cream and 1 teaspoon of whole grain mustard to the pan. Reduce heat and bring to a light boil. Cook for 1-2 minutes, add salt and pepper and serve.

Bon appetit!

The taste of any dish can be varied by choosing a recipe for steak, vegetable, fruit salads or for dessert. Seasonings, the preparation of which is simply necessary for meat dishes, can be especially interesting. If there are men in the family, then it is a holiday for them when they eat hot pepper sauce with meat, of any kind. France became the trendsetter for sauces. Cooks named sauces based on the main ingredient. Pepper has become the “main character” in a number of recipes. One of them is pepper sauce for steak.

Gourmets know well that there are a lot of varieties of meat or fish. Each type of meat dish is served with its own type of wine. And in the same way, each dish has a specific gravy recipe.

Classic pepper sauce

The main thing is to remember the golden rule of preparing sauce for steaks from beef, chicken, lamb shoulders - the seasoning should complement the taste of the meat, make it richer, softer and spicier, so that the aftertaste remains in the memory for a long time.

The recipe includes the following ingredients:

• Pepper - peas of different colors (black, white, pink, green) - to taste;
• 1 medium sized onion;
• Cognac – 50 ml;
• Cream – 100 ml.

1. Prepare it this way: chop the peppercorns, fry the finely chopped onion until transparent and golden brown.
2. Then add the chopped pepper and mix. After this, pour cognac into the mass and set it on fire.
3. It is important to remember that it burns well and the flame rises quite high, so caution is a good idea.
4. If you are afraid, just simmer the resulting mass over low heat longer - the cognac will evaporate, leaving its unique spirit.
5. The next step is adding cream.
6. The mixture should boil and boil until thick.
7. Hot sauce is poured over the meat before serving, but the gravy is also excellent when cooled.

Traditional version of pepper sauce

Unlike the classic one, the recipe includes a higher percentage of cream, which makes the sauce more tender, despite the hot pepper flavor. It is easy to prepare - you just need to know the ingredients, proportions and cooking procedure. We do everything the same as in the classic version, only the cream can be of a higher fat content, the cognac can be replaced with vodka, and the shallots can be replaced with regular onions. Yes, and one more thing: it is better to pass the pepper through a special grinder so that it is freshly ground.

The most “masculine” steak sauce is hot pepper.

Judge for yourself how strong the blow will be with these ingredients:

• Chili pepper – 1 large pod;
• Bulgarian sweet pepper – 2 fruits;
• Blue onion - 2-3 bulbs;
• Spicy adjika – 200 g;
• Wine vinegar – 30 ml;
• Sugar – 10 g;
• Coarse salt (without iodine) - to taste.

1. Spicy - so spicy. The base is a chili pod, seeded, and put through a blender.
2. Using a blender again, grind the fruits of the bell pepper - without stalks and seeds.
3. Add chopped onion to the mixture obtained in the blender container.
4. Together with the previous ingredients we get a puree, to which we add adjika, wine vinegar, sugar and salt.
5. The whole mass must be mixed very thoroughly and allowed to brew for half an hour.

Not a sauce, but a fire without a flame!

Creamy pepper sauce - delicate seasoning

The creamy base of this sauce softens the heat of the peppers. This gravy is tender, delicate, but with its own “zest” in the form of peppercorns.

The composition of the products is also somewhat different:

• Peppercorns (different colors) – 15 g;
• Shallot – 50 g;
• Butter – 60 g;
• Cognac – 100 ml;
• High fat cream – 80 ml;
• Salt - to taste.

This version of the sauce is prepared in the same way as the classic and traditional gravy for meat and any types of steaks. Only act carefully and carefully when burning alcohol. Remember that this is an optional manipulation - you can simply simmer the mixture in the container longer. And sauté the shallots in butter until golden and translucent. The sauce is served cooled in a saucepan.

So, if you want to pamper yourself, your men and guests with a sauce with “pepper,” then from the recipes you can always choose exactly the one that everyone will like. Not only will the meat you cook taste, but also the sauce, which will become a bright addition to your culinary delights and will be remembered for a long time.

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Classic recipe

Pepper sauce is quick to prepare. You can easily vary the composition of products. Add paprika to enhance the taste or herbs. Or maybe something alcoholic, after all, they are no longer children! To prepare a classic steak sauce you will need:

• Pepper mixture – 25 g;
• Onion – 1 piece;
• Butter – 50 g;
• Cognac – 100 mg;
• Cream – 60 ml;

Crush the pepper and don't breathe. Sneezing won't help matters. Finely chop the onion. By the way, to avoid crying while cutting, get someone to help you. Heat the butter in a frying pan, add finely chopped onion. Cook over medium heat for about 5 minutes until translucent.

Pepper goes to onion. And now - the most interesting part. Pour 150 ml of cognac into 2 glasses of 50 and 100 ml. Use a smaller dose internally for courage! Pour the rest of the cognac into the pan and carefully light it with a match. Take care of your hair as the fire will shoot upward. Watch the video on how to make classic pepper sauce without calling the fire department! When the alcohol has evaporated, add cream and stir. Don't forget to add salt.

Bring the sauce to a boil and remove from heat. This is the perfect recipe that doesn't require a lot of money. The spicy taste will give the pork an unusual taste. The sauce is universal, suitable for lamb or beef dishes.

Fire and Water. Pepper sauce with cream

But if you are afraid of catching fire, then use the recipe without setting it on fire. The extravagant combination of the softness of the cream and the heat of the pepper will drive your taste buds crazy. Try serving this sauce with meat - you've never tried anything like this before. To prepare we will need:

• Peppercorns – 25 g;
• Shallot – 1 piece;
• Butter – 20 g;
• Garlic – 2 cloves;
• Meat broth – 250 ml.
• Heavy cream – 200 ml.
• Salt.

Any pepper is suitable for this recipe; you can use a different mixture. In a special sheepskin coat, chop the pepper, but into large particles. No powder is needed for this recipe.

Chop the shallots very finely; it’s even better to use a blender to chop them. Crush the garlic.

Add a cube of butter to a tall frying pan and melt. Fry the onion and garlic until transparent, simmer a little. Can you smell it? And this is just the beginning.

Now add water or broth. Better, of course, is broth - this will make our sauce even more piquant. Cook over high heat so that the onion absorbs as much moisture as possible. After 10 minutes, you can reduce the heat and add cream.

Did the smells spread throughout the apartment and gather curious spectators in the kitchen? This was to be expected. But the sauce is not ready yet. It is necessary to evaporate the cream. (By the way, if you really can’t wait to try it, you can make the sauce without cream).

Get creative and change the amount of ingredients to suit your taste. But don’t overdo it with salt, one pinch is enough. When the sauce thickens, don't forget to add salt - and you're done! Generously pour the creamy pepper sauce over the hot steak and let sit for 5 minutes. Start your meal and don’t forget to smack your lips.

If you liked the recipes, don't forget to subscribe to my page! Have you already tried to cook a peppery dinner for your other half? Let the sauce add some spice to your love!

Pepper sauce is an indispensable helper for meat eaters, and especially steak lovers. Of course, the taste of the sauce with pepper is quite spicy, as they say - not everyone likes it, but a fried thick piece of meat is not suitable for everyone. And, if you still decide on such a dish, then this duet will give you a lot of pleasure.

Cooking secrets

Pepper sauce in the classic version has a small set of ingredients:

1. Pepper. This is the main component of the sauce, which is used both dried and fresh. For convenience, it is better to use dried peas and grind them just before cooking using a food processor, coffee grinder or mortar and pestle. All types are suitable: white, red, black, fragrant (for aroma). It is advisable not to use ready-made ground pepper, since it contains practically no essential oils that impart a specific aroma and taste.
2. Oil. Its presence is mandatory in the recipe for the creamy version. It adds richness to the dish and softens the burning effect of the pepper. It goes well with meat, removing excess dryness.

• Onion. Each chef chooses at his own discretion. There are many suitable varieties:
• Ashkelon onion (shallot) - the owner of beautiful green feathers and bulbs with a unique taste;
• onions of different varieties from white to blue;
• slime, whose leaves are tougher than regular ones, releases a gel-like juice when cut, and tastes like garlic and onion at the same time;
• leek, which uses a white tender leg.

1. Cream. Ten to twenty percent fat in creamed milk makes pepper sauce for steak higher in calories, but no less delectable. You can’t add vegetable cream, otherwise nothing good will come out of it, but the natural product will delight you with its milky tint.
2. Alcohol. There are options here. Many people prefer cognac, but to make the sauce more aromatic and milder, it is recommended to add dry white wine.

Along with the usual composition, pepper sauce may include:

• vegetable, mushroom and meat broths;
• flour;
• fresh tomatoes and tomato paste;
• spicy spices and seasonings: coriander, basil, dill, cumin, cumin, ginger, bay leaf.

The thickness is adjusted according to your preferences. Specifically for steak, a medium-thick or thin gravy is more suitable.

Some foodies like hot sauce. The “sparkly” sauce contains not only the lion’s share of chili, but also a garlic-vinegar mixture.

Classic pepper sauce

This option has medium spiciness, so it will pair not only with a juicy steak, but will also be suitable in addition to any meat delicacy and even fatty fish.

We will need:

• a glass of 15-20% cream;
• 2 tbsp. pepper mixtures;
• 1 large (or 2 medium) onion;
• 1 tablespoon butter;
• half a glass of budget cognac;
• 1.5 tbsp. wheat flour;
• 0.5 glasses of water;
• a couple of sprigs of fresh dill;
• salt, ground coriander - to taste.

• Peel the onion, wash the dill and place it on a napkin to dry. Finely chop the dill and crush the peppers.
• Pour flour into a dry, heated frying pan and heat it over low heat until golden brown. Place in a plate and cool.
• Then melt a piece of butter in the same frying pan. While the butter is melting, finely chop the onion. Fry it together with ground coriander. The onion will become transparent and acquire a characteristic pleasant smell.
• Meanwhile, pour browned flour into a cup and add water, stir quickly with a teaspoon so that there are no lumps.
• Place the frying pan on medium heat. Add cream, flour water, cognac and pepper to the fried onions. Stir without allowing it to burn. Cook for 7-10 minutes until thickened, add some salt.
• Pour the finished sauce into a gravy boat and sprinkle with dill. Serve warm.

Hot pepper sauce “A la Mexico”

Pepper sauce is as important to steak as water is to fish. We can say that these two dishes cannot exist separately from each other. The sauce complements and sometimes hides flaws in the preparation of the steak (suddenly something went wrong).

By the way, this sauce is very spicy, so people with stomach and intestinal problems should not use it, or use it with caution - in very small quantities.

• a pod of red hot pepper;
• white leek petioles - 2 pcs.;
• butter - 50 gr.;
• beef broth - 1 cube;
• 200 ml water;
• winter garlic - 5-6 cloves;
• 18% sour cream - 3 tablespoons. spoons;
• allspice and cloves, 2-3 pieces each.

• We wash the pepper stalk under running water, cut it and remove the seeds from it. Cut into four parts.
• We clean and wash the onions and garlic. Press the garlic with a press and chop the leek with a knife.
• Dissolve the broth cube in warm water.
• In a saucepan in oil, brown the finely chopped onion, garlic and pepper for 5-7 minutes, do not forget to stir. We make the fire the smallest.
• Pour in the broth, add sour cream, and add the remaining spices. Mix.
• Boil with the lid closed for another 10 minutes.
• Remove the remaining pod from the finished sauce. Pour into another bowl. Cool to room temperature. Bon appetit!