Black Pepper Garlic Sauce

A couple of years ago, we were in China and was served some kind of sauce that I only called black pepper sauce, simply because it was full of pepper, and it is a sauce. I never found a recipe for it, but have happily discovered the wonders of black pepper as the base of a lot of things. I have used it to encrust tuna (along with some zest) and made pepper steaks because I love the flavor of black pepper.

Whole kampot peppers

Whole kampot peppers

With some take home kampot pepper from Cambodia, which is supposed to be very fragrant, I decided to base my pepper sauce with this, as opposed to using our regular black pepper. I haven’t touched my newly bought pepper since I arrived (and spilled it all over my bag and t he floor) so upon opening the container, it was sooooo fragrant. It smelled like flowers, but in a sharp black peppery way. I put some in my new mortar and pestle and pounded away. It smelled so good, I swear. The flavors were there, I just had to make it come out.

Ground kampot pepper

Ground kampot pepper

The black pepper sauce I kept landing on was the gravy like sauce in most steak houses. Since this is a familiar flavor, I decided to go with this. I knew this was going to turn awesome! ๐Ÿ™‚

Mom ended up loving it, and so did I! There was just the right flavor and the right heat from the peppers. ๐Ÿ™‚

Black Pepper Garlic ย Sauce Recipe

1 tablespoon of black pepper, ground
1 tablespoon of butter
about 3 to 5 cloves of garlic, minced
about 1/2 cup of cream, or less
salt to taste
broth, as needed

Poured over the meat

Poured over the meat

In a pan where you cooked the meat (chicken, pork or beef – like steak), add the butter. Cook the garlic over low heat then add the pepper. Min in a bit of broth if needed, to make sure there is enough liquid in the mix. Add the cream. Taste if still necessary to add salt (broth, butter, and leftover ย pan bits will add salt). Add liquid or reduce to your preferred consistency. ๐Ÿ™‚

Serve.

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