Nick’s Pepper Sauce (Sauce au Poivre)

  4.4 – 6 reviews  • Creamy

a simple but delicious black pepper sauce that is good with meat.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 2 tablespoons butter
  2. ¼ cup finely minced shallots
  3. 6 tablespoons finely chopped fresh parsley
  4. 1 tablespoon crushed black pepper
  5. ½ teaspoon salt
  6. 1 cup cognac
  7. 1 ½ cups beef stock
  8. 6 tablespoons creme fraiche
  9. 2 tablespoons butter

Instructions

  1. Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
  2. Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.
  3. You can substitute 2 tablespoons onion powder for shallots.
  4. The flames may get quite high when heating the cognac, so pay attention to anything flammable above and around the pan. When the initial large flame has died down, a small blue flame will continue to burn for several seconds.

Nutrition Facts

Calories 249 kcal
Carbohydrate 3 g
Cholesterol 41 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 9 g
Sodium 279 mg
Sugars 2 g
Fat 14 g
Unsaturated Fat 0 g

Reviews

Cassidy Rivas
This is a terrific recipe! The only difficultly I had was thickening it so added 1 tbs roux. I will definitely make it again.
Kayla Erickson
This was he perfect sauce for an herb-garlic pepper tenderloin on the grill. I tripled the recipe and there was nothing left for a party of 15!
Clayton Walker
oh boy, this is good. i double the pepper since i love the heat and skip cognac since i dont have one in hand. i add 2 tbs black sweet soy sauce for coloring and add cornstarch to thicken. this is definitely a keeper. so so good!
Jessica Moss
This is my “go to” recipe with beef tenderloin, even Salisbury Steak, boneless pork chops…it’s the bomb. I often make with heavy cream or even sour cream. I slightly prefer the sour cream. When I have it, I sometimes substitute Demi glace’ for beef stock. A pinch of citic acid or a teaspoon of lemon juice will brighten the flavor. You need to try it! It saves pretty good if there are leftovers. I put it on my potato too. Good stuff.
Lisa Alvarado
This recipe did not come out well at all. I think there is too much butter, which made the sauce very oily. It never got thick like au Poivre should. I think it may have too much beef stock or cognac. Also, for a pepper corn there wasn’t really any pepper. I won’t make this one again, sorry!
Larry Montes
Strong work, Nick! This recipe makes a LOT of sauce, so I would cut by 1/2 or 1/4 based on your needs. Also, I’m going to reduce the beef stock to 1/2 cup (ratio-wise) to ensure it’s thicker — the way I like my au poive.

 

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