Black Pepper Sauce

This black pepper sauce recipe is like gravy and great to serve with meats such as steak, chicken chop, and pork chop. However, it is not creamy like peppercorn sau

Course sauce

Cuisine American, Asian, Chinese

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 76kcal

Author Tracy O.

Equipment

1 Pan
1 Whisk

Ingredients

1 can Beef broth 14.50z (411g)
5 cloves Garlic (0.7 oz)
½ Onion small (2 oz)
2 tablespoons Soy sauce
½ tablespoon Worcestershire sauce
⅛ teaspoon Salt
2 tablespoons All purpose flour
1 tablespoon Vegetable oil
½ tablespoon Brown sugar
¾ teaspoon Black pepper Ground (suggest add ¼ teaspoon and to your taste)

Instructions

Peel and mince 5 cloves of garlic (0.7 oz).
Cut ½ small onion (2 oz) into pieces.
After that, add 1 can of beef broth (14.5 oz), 2 tablespoons of soy sauce, ½ tablespoon of Worcestershire sauce, ½ tablespoon of brown sugar, 2 tablespoons of all-purpose flour, and ¾ teaspoon of black pepper to a container and mix it well.
Add 1 tablespoon of vegetable oil into a non-stick pan; stir-fry minced garlic and chopped onion for a little bit (2 minutes). Add ⅛ teaspoon of salt.
Pour the mixture from step 3 into the pan, cook, and simmer for 5-10 minutes. Keep stirring the sauce until it's thickened.

Video

Notes

Expert Tips for the Best Black Pepper Sauce:

Sauté the garlic and onion first: Mince the garlic and finely chop the onion so they cook evenly. Sauté them briefly in oil before adding the sauce mixture to bring out their aroma and savory flavor. Avoid browning or burning the garlic, which can make the sauce taste bitter.
Whisk the flour into the liquid well: Combine the beef broth, soy sauce, Worcestershire sauce, brown sugar, black pepper, and flour thoroughly before pouring the mixture into the pan. Make sure the flour is fully incorporated to help prevent lumps in the finished sauce.
Keep stirring as the sauce thickens: After adding the sauce mixture to the pan, stir frequently while it simmers. The sauce will gradually thicken as the flour cooks and should become smooth and gravy-like.
Give the sauce time to simmer: Let the black pepper sauce simmer for a few minutes so the garlic, onion, and seasonings can blend together. This also cooks out the raw flour taste and helps develop a richer flavor.
Adjust the black pepper gradually: Its strength can vary, so adjust it to taste. I recommend adding about ¼ teaspoon at a time if you want a stronger peppery kick.
Watch the consistency: The sauce will continue to thicken as it cooks, so avoid cooking it until it becomes too thick. It should be smooth and thick enough to coat the back of a spoon or cling to meat. If it becomes too thick, stir in a small amount of beef broth or water until it reaches your desired consistency.
Taste before adding more salt: Soy sauce, Worcestershire sauce, and beef broth all contribute saltiness. Taste the finished sauce before adding extra salt and adjust the seasoning as needed.

Nutrition