Peppered Sauce

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Servings: 1 Difficulty: Intermediate
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A rich, peppery pan sauce made from beef poaching liquid
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Peppered Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 238.6

Description

This classic Peppered Sauce transforms simple beef poaching liquid into a sophisticated, restaurant-quality accompaniment. By reducing the flavorful broth and thickening it with cornstarch, you create a glossy, savory sauce that perfectly complements tender cuts of beef. The addition of coarsely ground black pepper provides a gentle warmth, while the bay leaf infuses a subtle herbal depth. It is an essential component for poached beef chuck roast, adding moisture and intensity to every bite. Quick to prepare and incredibly versatile, this sauce elevates humble ingredients into a comforting, hearty meal. Serve it warm over sliced roast or use it to enhance beef stews and braises.

Ingredients

Directions

  1. In a small bowl, dissolve the cornstarch in one tablespoon of the beef poaching liquid to create a smooth slurry.
  2. In a small saucepan, combine the remaining beef poaching liquid, bay leaf, and coarsely ground black pepper.
  3. Bring the liquid mixture to a simmer over medium heat.
  4. Stir in the cornstarch slurry continuously to prevent lumps.
  5. Cook and stir for 3 to 5 minutes until the sauce becomes clear and slightly thickened.
  6. Remove the bay leaf from the sauce before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 238.6kcal
% Daily Value *
Total Fat 11.0g17%
Saturated Fat 3.9g20%
Cholesterol 46.8mg16%
Sodium 47.5mg2%
Total Carbohydrate 21.2g8%
Dietary Fiber 6.6g27%
Sugars 0.0g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

*Beef poaching liquid should be strained and fat removed before using in this sauce.

This sauce yields approximately 3/4 cup.

For a richer flavor, you can substitute some of the poaching liquid with beef broth or stock.

Adjust the amount of black pepper to suit your heat preference.

Keywords: peppered sauce, beef sauce, pan sauce, cornstarch thickener, black pepper, bay leaf, poaching liquid, beef chuck, savory, glossy sauce, quick recipe, comfort food
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