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–+ servings
Creamy Pepper Sauce

Creamy Pepper Sauce

Creamy Pepper Sauce recipe in 15 minutes. Easy French-style pan sauce for steak or chicken with white wine and cream.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp butter
  • 1 shallot, finely minced
  • 2 tsp black peppercorns, cracked
  • 100 ml dry white wine or chicken broth
  • 200 ml liquid heavy cream (crème fraîche liquide)
  • 1 tsp Dijon mustard (optional)
  • to taste Salt to adjust, moderately

Equipment

  • Small saucepan
  • Sharp knife and cutting board
  • Wooden spoon or silicone spatula
  • Measuring cup and spoons
  • Pepper grinder, mortar & pestle, or heavy pan for cracking

Method
 

  1. Melt the butter in a small saucepan over medium heat.
  2. Add the minced shallot and cook for 2-3 minutes until soft and translucent.
  3. Stir in the cracked black pepper and cook until fragrant.
  4. Pour in the dry white wine or broth and reduce by half over medium heat.
  5. Reduce heat to low and add the heavy cream, stirring until smooth and simmering gently for about 5 minutes.
  6. If using, whisk in the Dijon mustard, taste, and adjust salt as needed.
  7. Serve immediately over your preferred protein or vegetables.

Nutrition

Calories: 150kcalCarbohydrates: 3gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 45mgSodium: 200mgPotassium: 80mgVitamin A: 500IUVitamin C: 1mgCalcium: 25mgIron: 0.5mg

Notes

For optimal flavor, always use freshly cracked black pepper instead of pre-ground. A small yellow onion can be used as a substitute for shallots if needed. This sauce pairs beautifully with steak, chicken, or even over vegetables. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on low heat, adding a splash of cream or broth to restore consistency. Avoid freezing as cream-based sauces can separate upon thawing.
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