Pepper Sauce Recipe

Pepper Sauce Recipe


The marriage of delicate, savory, and mildly spicy hints in this pepper sauce recipe elevates simple dishes to a new level.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins


  • 60 g butter, chopped
  • 2 eschalots, finely chopped
  • ¼ cup red wine
  • 2 cups Massel beef stock
  • 2 tsp black pepper, cracked


  1. Melt ½ the butter in a medium frying pan over medium heat until foaming. Add eschalot. Cook, stirring, for 5 minutes or until softened.

  2. Add red wine. Bring to the boil. Reduce heat to medium. Cook sauce for 2 to 3 minutes or until almost evaporated.

  3. Add stock and pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until reduced by half and slightly thickened. Whisk in remaining butter until melted and sauce has slightly thickened.

  4. Serve sauce with steak. Enjoy!


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