@@lutongbale thanks, not by any means I’m taking from your original recipe as I’m sure it taste amazing but in the uk we use a little brandy but us English do like to get pissed 🙃
Add assorted peppercorns, thyme, and some Cognac, and you have Au Poivre steak sauce! Or, you could add some red wine, or even Port for a more tart sauce over London Broil or flank steak! MAN this method looked easy and delicious. So many ways to use this! I even think it would make a great sauce for chicken, beef, or pork Fondue, just for starters! YUM! Thanks for this!
for those who like extra strong pepper flavor i recommend adding more freshly cracked pepper after the sauce has cooled slightly, since cooked and raw pepper taste different
It's missing a little dry white wine (no more than 1/4 cup) - it would take this sauce to another level. Also, add the cream before the butter. Add the butter off the stove to promote the emulsion. Other than these details, it's a nice recipe and a great showcase of pro sauce making. Kudos! Side notes: for an authentic French restaurant taste, use cognac instead of white wine. You can substitute with brandy or even whiskey. Only use no more than 2 Tbsp of these liquors as you want the peppercorn taste to remain in the foreground (we are only embellishing the background with the wine/cognal/brandy/whiskey). We could discuss replacing the onions by shallots, but this is already a great start.
I made this sauce tonight, absolutely lovely pepery taste, and no brandy! Only thing extra I added were a few whole peppercorns to the black pepper Pure delight. Thank you for this.
Thanks for the recipe chef ! A long time ago when I was a student I often ate at a cheap but delicious Cantonese restaurant. One of my favourite dishes was chicken cutlet with black pepper sauce.
I like peppercorn sauce on a nice pork tenderloin. Knorr used to have a pretty good package sauce, buts hard to find. I’m going to make this and freeze it. Thanks I might add some green peppercorn.
I've just prepared the black pepper sauce by watching this video. Instead of cooking cream I added milk since I didn't have cream in my house. It tastes good. Hope it will be fine with the steak I'll prepare. Salamat for this video. Now I expect a "Kain nang mabuti" from you. 😃
Looks really good; I'll definitely try making this. However, I think there is only one change I'd make. It is advised to add butter at the end, only after the sauce has cooled down from boiling. This keeps the butter from separating and becoming oily; this technique keeps the sauce more creamy and silky. However, either way, the taste will be the same, and it looks good enough to use with a straw. ; )
@@lutongbale I've been working on my sauces for a while and I still find it difficult to master. But to me, sauces make a dish; whether it is fish, beef or chicken, or anything else, it is the sauce for me that makes the dish all that more better. Pepper sauce is definitely one of those sauces I love to use on a good steak. My other fav is Garlic-Mushroom sauce; very similar, just a few changes. My challenges are using Marsala, Sherry, Port, and other wines to season sauces. Anyway, keep up the good work and I will look forward to another one of your videos. Take care, and keep sharing. ; )
@@nermeenhamada6447 always better to saute with light olive, avocado, grapeseed, or any other tasty or neutral oil first before adding butter. Also, by using these oils first, it helps to prevent butter burn. The idea of adding butter to the end of the cooking process is to take advantage of a much cooler temperature for creating creaminess in the texture; this creates a more 'silky' taste on the tongue and mouth.
I have been looking for beef steak black pepper sauce without alcohol, for years ..LOL .. the way you explain every step is easy to follow .. thumbs up ...
Like many others have commented, I'd also add in some black peppercorns as well prior to the final butter and boil as I like seeing those layered in the sauce on top of the meat and once cooked, they add another layer of taste and texture to the sauce.
Add some flour to the butter and cook until it's brown in color then add beef stock for a nice, peppery gravy. Or omit the flour and corn starch, then reduce and add some cream and you have a wonderful A Poivre' sauce. (French pepper sauce) great on a steak.
I love anything with lots of black pepper. I do believe I will add some portobello mushrooms to this wonderful sauce and serve it " Steak Dianne " style over a pan seared ribeye and broiled ,loaded mash potatoes! Excellent video !!
Excellent stuff! This is a perfect base recipe for black pepper sauce as it is, very delicious and it also provides room for further experimentation. Here is my addition to this great recipe! When adding the black peppercorns, add ½ tablespoon of green sichuan pepper husk (red is also OK if you cannot get green) and ½ teaspoon shaoxing wine, for a more exotic taste. Steps are the same after that and you can add dash of Worcester sauce according to taste at the end. Thank you Lutong!
While in USAF I was on a job in Mons, Belgium. Ate often at small Bistro which served a Filet Mignon with black pepper sauce. Wife and I have been trying to duplicate that sauce for decades. This may be it. I'll try it ASAP. Thanks
For all your reference, this is a traditional hong kong style black peppercorn sauce recipe. We would drizzle the sauce over a pan sear steak or chicken thigh on rice.
Ive made this for my colleagues with pan fried chicken thighs. They loved it. The tanginess from the tomato paste & richness of cream and butter complements well with the heat from the black pepper!!! Thank you for this wonderful recipe!!!!!guys the secret is the tomato paste guys!!!!!
Love your recipe! It's so simple since I want my chicken katsu with black pepper sauce. Also I wanna ask something, can I replace the cream with milk? Since cream lil bit expensive and rare here ): (especially there isn't available for the small size one haha)
You can use milk powder for thickening. Or even make your own cream at home with milk, butter and water. There are differents kinds of making cream on RUclips.
Hi, i know I'm a few years late to the video but my family and I donot consume beef. Can i use pasta water and reduce this sauce to a nice creamy consistency? I think it would taste divine with some spaghetti noodles! Thanks
@@craigmocello3794 WHATS IN BUTTER? yes protein?? stop being a total prat proteins have zero to do with deglazing, it’s to remove flavours and fond left behind from the bottom of the pan. Learn how to cook instead of abusing others with your madness statements
Oh man I bet this would be awesome with a good steak and some mashed potatoes. Many things really. So if you were preparing for a restaurant could you make this sauce in large volume and then let simmer for an extended period and still maintain same flavor and consistency? Can you freeze it?
Hello dear...it last for week just make place in chiller..for the flavor is the same even another day and the concistency is coming thick but you can add cream when you reheating..
I love the way you boil it into submission. I tend to start panicking a bit when I see something boiling like that, but now you've given me courage!
Thank you so much james..really appreciate
@@lutongbale thanks, not by any means I’m taking from your original recipe as I’m sure it taste amazing but in the uk we use a little brandy but us English do like to get pissed 🙃
👍
@@lutongbale how much onion and garlic
Hhh yes true
Add assorted peppercorns, thyme, and some Cognac, and you have Au Poivre steak sauce! Or, you could add some red wine, or even Port for a more tart sauce over London Broil or flank steak! MAN this method looked easy and delicious. So many ways to use this! I even think it would make a great sauce for chicken, beef, or pork Fondue, just for starters! YUM!
Thanks for this!
Thank you so much dear❤️ really appreciate
how much cognac?
@@williammcneil2045 For this recipe, 20-25 ml id say
you said it
ruclips.net/user/shortsqTCQRaYpJek?feature=share
Followed your recipe to the T and it’s the best black pepper sauce I have ever had !!!! Amazing taste and super rich ! Thank you !
for those who like extra strong pepper flavor i recommend adding more freshly cracked pepper after the sauce has cooled slightly, since cooked and raw pepper taste different
It's missing a little dry white wine (no more than 1/4 cup) - it would take this sauce to another level. Also, add the cream before the butter. Add the butter off the stove to promote the emulsion. Other than these details, it's a nice recipe and a great showcase of pro sauce making. Kudos!
Side notes: for an authentic French restaurant taste, use cognac instead of white wine. You can substitute with brandy or even whiskey. Only use no more than 2 Tbsp of these liquors as you want the peppercorn taste to remain in the foreground (we are only embellishing the background with the wine/cognal/brandy/whiskey).
We could discuss replacing the onions by shallots, but this is already a great start.
Red wine and not white brandy or whisky good choice
This recipe is sure good with mashed potatoes and simply the best & easy, thank you so much for uploaded to public 🙏🙋♂️🙆♂️💕
I made this sauce tonight, absolutely lovely pepery taste, and no brandy!
Only thing extra I added were a few whole peppercorns to the black pepper
Pure delight. Thank you for this.
Thank you so much 🥰
Beaf stock.na hoto.kya kare
@@statussong5015 sorry, nomidea
D Sauce looks too rich to b healthy no need to add Xtra butter n cream cos oredy thicken by cornflour Can add either Or , no need to b so Oily
@@juliayap6981 It's all a matter of taste, and this for me is the nearest to the traditional pepper sauce I have found.
Thanks for the recipe chef ! A long time ago when I was a student I often ate at a cheap but delicious Cantonese restaurant. One of my favourite dishes was chicken cutlet with black pepper sauce.
Thank you so much really apreciate
I like peppercorn sauce on a nice pork tenderloin. Knorr used to have a pretty good package sauce, buts hard to find. I’m going to make this and freeze it. Thanks I might add some green peppercorn.
That was the most fearless rolling boil I've ever seen. Looks delicious!
Mashed potato, steak and ale pie, and this creamy gravy poured over it..this is what I am having for tea tonight...I am making it...
Wow. Just tried this and it turned out better than I expected!!! I’m grateful
Thank a lot❤️
I've just prepared the black pepper sauce by watching this video. Instead of cooking cream I added milk since I didn't have cream in my house. It tastes good. Hope it will be fine with the steak I'll prepare.
Salamat for this video. Now I expect a "Kain nang mabuti" from you. 😃
Thank you for appreciate po .salamat
Looks really good; I'll definitely try making this. However, I think there is only one change I'd make. It is advised to add butter at the end, only after the sauce has cooled down from boiling. This keeps the butter from separating and becoming oily; this technique keeps the sauce more creamy and silky. However, either way, the taste will be the same, and it looks good enough to use with a straw. ; )
Thank you so much Hydden
@@lutongbale I've been working on my sauces for a while and I still find it difficult to master. But to me, sauces make a dish; whether it is fish, beef or chicken, or anything else, it is the sauce for me that makes the dish all that more better. Pepper sauce is definitely one of those sauces I love to use on a good steak. My other fav is Garlic-Mushroom sauce; very similar, just a few changes. My challenges are using Marsala, Sherry, Port, and other wines to season sauces. Anyway, keep up the good work and I will look forward to another one of your videos. Take care, and keep sharing. ; )
where the red wine?
If we don’t add butter in the beginning ,then how do we sauté the onions!!!
@@nermeenhamada6447 always better to saute with light olive, avocado, grapeseed, or any other tasty or neutral oil first before adding butter. Also, by using these oils first, it helps to prevent butter burn. The idea of adding butter to the end of the cooking process is to take advantage of a much cooler temperature for creating creaminess in the texture; this creates a more 'silky' taste on the tongue and mouth.
I have been looking for beef steak black pepper sauce without alcohol, for years ..LOL .. the way you explain every step is easy to follow .. thumbs up ...
Thank you so much really appreciate.
After watching your video, I would pay more attention to my next steak in black pepper sauce. Well done!!!
Thank you so much.. really appreciate..
This music makes me feel you are cooking for the mafia
hahahaha
🤣🤣🤣🤣🤣🤣
😂😂😂
bwahahahahaha
😂😂😂😂
This is high-quality great sauce and i,am glad to find this video. Awesome job for sure.
Thank you so much glen durant
Like many others have commented, I'd also add in some black peppercorns as well prior to the final butter and boil as I like seeing those layered in the sauce on top of the meat and once cooked, they add another layer of taste and texture to the sauce.
Add some flour to the butter and cook until it's brown in color then add beef stock for a nice, peppery gravy. Or omit the flour and corn starch, then reduce and add some cream and you have a wonderful A Poivre' sauce. (French pepper sauce) great on a steak.
And you video can be seen where Mr armchair chef?
He is correct, no need to be rude.
Yup...make the roux first
I love anything with lots of black pepper. I do believe I will add some portobello mushrooms to this wonderful sauce and serve it " Steak Dianne " style over a pan seared ribeye and broiled ,loaded mash potatoes! Excellent video !!
Thank you for visit❤️
My mother made black peppercorn sauce quite often.
This brings back some memories.
It looks really good 👍🏻
what kind of cream he used on this sauce? thanks
What is that sauce used for?
@@shameonyou862 , you’re probably better off using powdered creamer so it won’t spoil.
Excellent stuff! This is a perfect base recipe for black pepper sauce as it is, very delicious and it also provides room for further experimentation. Here is my addition to this great recipe! When adding the black peppercorns, add ½ tablespoon of green sichuan pepper husk (red is also OK if you cannot get green) and ½ teaspoon shaoxing wine, for a more exotic taste. Steps are the same after that and you can add dash of Worcester sauce according to taste at the end. Thank you Lutong!
Hi, I have been looking up this recipe on RUclips and this came out of the moon. Feeling blessed to find it. Big thanks 💐
Thank you so much 🥰
Thank you so much my dear..
I like whole peppercorns in addition to the ground pepper. And some Dijon mustard with, or substituted for, the tomato paste.
Thank you for uploading this, it looks beautiful and just what I was looking for.
Thank you really appreciate ❤️
I never use cornstarch as I only use butter to thicken the sauce. The cooking time is longer but the result is much better
Ive tried.. the sauce is very very nice!!
Thank you so much my dear really appreciate.
While in USAF I was on a job in Mons, Belgium. Ate often at small Bistro which served a Filet Mignon with black pepper sauce. Wife and I have been trying to duplicate that sauce for decades. This may be it. I'll try it ASAP. Thanks
Hi thank you. Did it work?
so thankful for this video!I managed to cook this sauce on my first try!Even my wife approves!
Thank you so much @Don Chua for support
Look like simple recipe.....I love black papper sauce,I like to recook ..thank ur recipe..
Looks so yummy 😋 thanks for sharing my friend
I don’t think I ever boil anything this high except maybe water for pasta… the end looks good though! Thanks!
Thank you Judith❤️
It is easy but will take time to get it in perfect taste, delicious, thanks for sharing your recipe!
You just need a nice beef stock to make a perfect sauce.
@@salvadortorres3071 or bone broth !!
I'm Albanian chef and I must say your recipes are really really nice
Thank you for appreciating sir👍
Quite tasty! My husband & I made it for dinner tonite, over egg noodles😋😋😋
Is it very hot? I'd like to try it but I am afraid it will be too hot🤔
@@litsakoutoula3071 it was just extremely peppery. When we make it again we will use 2 Tbs only. Mushrooms would be a nice addition.
@@stephaniehatfield5831 yes I think I will try it with less for the first time. Thanks 😊
Tq for sharing . Halalkan ilmunya
Thank you so much ❤️
thanks for sharing this pepper sauce looks delicious
Thank you mom shikka.
The black pepper powder ground before or after dry roasting
Thank you for sharing that! But, how long can I keep the sauce in the fridge? Thanks
Hello jaqline..thank you it last a week ..just let it cool and before you put in fridge..
@@lutongbale thank you, chef! I wish you all the success with your cooking.
Thank you so much jaqline for your support..godbless you always
I didnt see you put cream in it? What kind of cream?
Black Pepper sauce, like. Thank you so much for sharing. Have a nice day and stay healthy
Thank you so much my dear.
For all your reference, this is a traditional hong kong style black peppercorn sauce recipe. We would drizzle the sauce over a pan sear steak or chicken thigh on rice.
Thank you so much.. really appreciate
So glad to have this recipe from you. It save my money to purchase the packet sauce from grocery shop. Thank you.
Hope it helps you a lot..thank you so much..
Instead of using corn flour, use roux...butter saute with flour...
HE NOT CHEF....USE CORN FLOUR....FAILLL
I would also add a small but appropriate amount of sugar to balance out any salt in all the other ingredients.
Thank you so much..😊
Can i add some paprika if wanna some spicy taste?
I'm sure you can add whatever you want - it's how I cook! Let us know how it turns out if you do.
I made the sauce today. delicious and easy to made. Thank you for the recepy
Glad you liked it
Watching you now sir Edward. Thank you for sharing your delicious recipe.
Thank you indoorsy
ลองทำตามแล้ว ง้าย และ อร่อยมากๆ
thanks for this
Looks delicious 😋
Ive made this for my colleagues with pan fried chicken thighs. They loved it. The tanginess from the tomato paste & richness of cream and butter complements well with the heat from the black pepper!!! Thank you for this wonderful recipe!!!!!guys the secret is the tomato paste guys!!!!!
Thank you❤️
Nix the tomato paste. Add 11/2 tspoon of brandy or bourbon.
What does that do? What kind of flavor profile?
This sauce looks really good. I love black pepper. I'll try making it with sunflower oil instead of butter to keep the saturated fat lower.
sunflower oil is not that healthy for you. Check out Dr Eric Berg's channel
@@Ultradude604 It's less unhealthy than butter, as far as my blood work is concerned.
Mate you need to do some serious reading in relation to healthy fats. If you want heart attack and/or cancer the run with the sunflower oil!
@@ohsoloco5113 cut off seed oils, pure butters are healthier...
@@NikosPer not according to my blood work.
Ça c’est une très bonne sauce aux poivres, merci 🙏.
Thank you so much.
Hello. I have made this sauce about four times. Very good! Tam USA
hello Tammy❤️thank you and really appreciate 👍
Inaabangan ko ang harang bro. Keep it up bro!
Thank you kapatid.
hi there, love this sauce, can you please tell me what step i would add the cognanc/brandy?
Hi .When you saute onion and garlic you can add the brandy ❤️
Love your recipe! It's so simple since I want my chicken katsu with black pepper sauce. Also I wanna ask something, can I replace the cream with milk? Since cream lil bit expensive and rare here ): (especially there isn't available for the small size one haha)
Hello Arliana, Thank you so much.. you can add milk or without is ok..
Kalau aku gnti dgn susu sejat
Saus ini untuk makanan apa aja ?
You can use milk powder for thickening.
Or even make your own cream at home with milk, butter and water.
There are differents kinds of making cream on RUclips.
@@pilar1583
Sauce for beef or chicken.
That looks delicious over steaks & mash potatoes ? Thank you
Please make creamy mushroom sauce. Thank you.
Thank you charlie..try this sauce ruclips.net/video/Ku3zOXKJi8c/видео.html
lutong bale :
This sauce is perfect... Thank you for sharing...
Why have to add tomato paste?
Hello charlie.we add paste for nice color of sauce..
Thank you for your recipe, this recipe suitable for us not use alcohol.
Thank you so much..
How many cups of stock
Hello shanaz really apreciate.you can add 3 cups of beef stock
You can take information about how much those ml worth of cup (like 6gr sugar equal to 1tsp) 😄✨
That looks so yum I’m definitely going to be trying this 👍
Hope you enjoy
Delicious!😋 Certainly ten times better than the disgusting convenience stuff.
Thank you❤️
Hi, i know I'm a few years late to the video but my family and I donot consume beef. Can i use pasta water and reduce this sauce to a nice creamy consistency?
I think it would taste divine with some spaghetti noodles!
Thanks
This looks delicious, yummy‼😊
Thank you so much
Looks GOOD!!!! I am going to make this! Thank you.
Personal notes:
1. Butter, onion, garlic, b pepper, tamato paste, beef stock, cornflour, cooking cream
Substitute for beef stock n cooking cream please
Terimakasih resep saus Black papernya saya mau coba membuatnya
Like 585
Wow amazing recipe looks really delicious thanks for sharing 👍 stay connected stay blessed 👌 👌❤❤❤ lots best wishes from UK 🇬🇧 🇬🇧 🇬🇧
Thank you kitchen express
Best ever back pepper sauce I will be try definitely 👌
Thank you so much ummi..
How long can you keep this in the fridge? I would only need about 1/2 a cup for each meal haha
It last a week in fridge my dear..
Excellent ways thx u for your honesty
Thank you ❤️
Deglaze with a splash of brandy 👍
Thank you..
There's nothing to deglaze you yutz.
@@craigmocello3794 2:11 you fool
@@1066Kitchen you deglaze proteins. You dope. There were zero proteins.
@@craigmocello3794 WHATS IN BUTTER? yes protein??
stop being a total prat proteins have zero to do with deglazing, it’s to remove flavours and fond left behind from the bottom of the pan. Learn how to cook instead of abusing others with your madness statements
You overstand, brother. Beautiful job!! i use medium heat, but your result is perfect. 😋🙏 Thank you for sharing.
Thank you too!🙏❤️
Thanks for sharing chef, try ko to minsan
Thank you po.
I love black pepper, what I need is no sugar. Thanks chef.🤠
Thank you Gary❤️
In terms of GI, cornflour is no good either. I'm planning to replace it with xanthan gum.
It looks like gravy, but delicious!
Thank you so much cami..
Anggap aja.bikin bumbu sate padang yaa...aku suka.lhooo
Delicious!😍
Great recipe, thank you. Now is corn flour like cornstarch? Or is it like corn meal?
You're a super chef of sauce. A new subscription for that ! (*_*)
Thank you so much really appreciate 😊
hello, coming first to support and stay connected
Good luck brother
Thank you JM❤️
Sorry not for me. Not how I would make a pepper sauce. Each to there own.
Nice sauce. Great for a change from a grilled steak, thanks for sharing. I will give your recipe a whirl soon.
Hello Guy Solis..thank you for appreciating the sauce. Hope you like it.
Oh man I bet this would be awesome with a good steak and some mashed potatoes. Many things really. So if you were preparing for a restaurant could you make this sauce in large volume and then let simmer for an extended period and still maintain same flavor and consistency? Can you freeze it?
Hello dear...it last for week just make place in chiller..for the flavor is the same even another day and the concistency is coming thick but you can add cream when you reheating..
Hi awesome sauce. Can u omit the beef stock plse. Wat substitute can i use instead of any stocks❤
Superb thks for sharing your recipe really appreciate thks
Thank you so much.. really appreciate
Nice looking blackpepper sauce. Can I substitute corn starch with potato starch?
Hello Marcus. You can use cornflour or roux .for thickness...
Add some bayleaves and a little l&p sauce it will be much richer flavor.
It's too much black pepper. But, seems Delicious !!!!
Doesn't it hurt the stomach ? Because it's the only inconvenient...
Thank you for sharing.
Hi. Lutong can u please advise how to store the sauce & how long will it last ? If stored correctly... thanks
Mantul bangat black papper saosnya..
I like pepper, will try this but with vegetable stock
Thanks for your recipe i will tey it very nice .
Thank you so much..
can we use this sauce top of beef steak 🥩 ?
thanks for sharing your recipe!
Thank you dear and your welcome ❤️
After saute onion and garlic, you add something yellow, what is it?
Hello dear .we add some butter ❤️
Okay thank you, must try 😆💝
Hi chef, can i use full cream milk in this recipe ? change cream cooking to full cream milk?
Hi Faris. Yes you can use full cream milk