Gordon Ramsay Pepper Sauce Recipe

Introduction

This rich and creamy pepper sauce, inspired by Gordon Ramsay, is the perfect companion for steak or roasted meats. It balances the heat of crushed black pepper with the smoothness of cream and a savory depth from beef stock and Worcestershire sauce.

Ingredients

• 1 tbsp Whole Black Peppercorns, crushed
• 1 cup / 250ml Double Cream
• 1/2 cup / 125ml Beef Stock
• 2 Small Shallots, finely diced
• 1 Clove Garlic, finely diced
• 1 tbsp Butter
• 1 tsp Worcestershire Sauce
• Salt, to taste

Instructions

1. Step 1: Melt the butter in a pan over medium heat.
2. Step 2: Add the finely diced shallots and cook until translucent, about 2 to 3 minutes.
3. Step 3: Stir in the garlic and crushed black peppercorns, frying for 1 minute to release their aroma.
4. Step 4: Pour in the Worcestershire sauce and beef stock, then simmer for 1 minute.
5. Step 5: Reduce the heat to low and stir in the double cream.
6. Step 6: Let the sauce simmer gently, stirring occasionally, until it thickens, about 8 to 12 minutes.
7. Step 7: Season with salt to taste, and if you have meat juices from your cooked meat, add them now for extra flavor.
8. Step 8: Serve the sauce warm alongside your favorite grilled or roasted meats.

Tips & Variations

• Use freshly crushed black peppercorns for the best flavor and a nice texture.
• For a richer sauce, finish with a small knob of butter just before serving.
• Substitute beef stock with vegetable or chicken stock for a lighter option.
• Add a splash of brandy or cognac before adding the cream for a deeper flavor.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, stirring frequently to prevent curdling or separating. If the sauce thickens too much upon cooling, add a splash of cream or stock when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare the sauce up to two days in advance. Store it refrigerated and reheat gently before serving to maintain its creamy texture.

What can I serve this pepper sauce with besides steak?

This sauce pairs wonderfully with grilled chicken, pork chops, roasted vegetables, or even drizzled over mashed potatoes for extra flavor.

Gordon Ramsay Pepper Sauce Recipe

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★★★★★

4.5 from 149 reviews

This Gordon Ramsay pepper sauce is a rich and flavorful accompaniment, perfect for enhancing steaks and other meats. Made with creamy double cream, robust black peppercorns, savory beef stock, shallots, and a hint of Worcestershire sauce, this sauce delivers a luxurious balance of heat and creaminess that elevates any dish.

• Author: Grace
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Approximately 1 cup (serves 4) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Ingredients

• 1 tbsp Whole Black Peppercorns, crushed
• 1 cup / 250ml Double Cream
• 1/2 cup / 125ml Beef Stock
• 2 Small Shallots, finely diced
• 1 Clove Garlic, finely diced
• 1 tbsp Butter
• 1 tsp Worcestershire Sauce
• Salt, to taste

Instructions

1. Heat Butter: Melt the butter in a pan over medium heat to create a base for sautéing the aromatics.
2. Sauté Shallots: Add the finely diced shallots and cook until they become translucent, about 2-3 minutes, releasing their sweetness into the butter.
3. Add Garlic and Peppercorns: Stir in the finely diced garlic and crushed whole black peppercorns, frying for an additional minute to release their flavors.
4. Add Worcestershire Sauce and Beef Stock: Pour in the Worcestershire sauce and beef stock, then bring to a simmer for 1 minute to meld the savory tastes.
5. Incorporate Cream: Reduce the heat to low and stir in the double cream, carefully blending it into the sauce.
6. Simmer to Thicken: Let the sauce simmer gently, stirring frequently, until it thickens to a smooth consistency, about 8-12 minutes.
7. Season: Add salt to taste and, if available, fold in meat juices to enhance the flavor.
8. Serve: Serve the sauce warm as a delicious complement to your favorite cuts of meat.

Notes

• Crushing the peppercorns just before cooking releases maximum flavor and freshness.
• Simmering the sauce gently is key to preventing the cream from curdling.
• Adding meat juices from resting steaks intensifies the sauce’s meaty richness.
• This sauce pairs excellently with grilled or pan-fried steaks, roast beef, or even pork chops.

Keywords: pepper sauce, Gordon Ramsay sauce, creamy peppercorn sauce, steak sauce, beef sauce, Worcestershire sauce, shallots, creamy sauce