Description
This flavorful Black Pepper Sauce is a versatile Asian fusion condiment that enhances the taste of steak, chicken, or vegetables with its perfect balance of spicy black pepper, savory oyster and soy sauces, and a touch of sweetness. Made quickly on the stovetop, this sauce is easy to prepare and can also be adapted to a vegetarian version.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
Seasonings and Sauces
- 1 tablespoon coarsely ground black pepper
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon brown sugar
Liquids and Thickener
- 1/2 cup beef broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Heat the base fats: Heat butter and olive oil in a small saucepan over medium heat until melted and combined.
- Sauté aromatics: Add minced garlic and finely chopped shallot. Sauté for 1–2 minutes until fragrant and softened, being careful not to burn the garlic.
- Add black pepper: Stir in the coarsely ground black pepper and cook for 30 seconds to release its aroma and flavor into the fat.
- Incorporate sauces and broth: Add oyster sauce, soy sauce, Worcestershire sauce, ketchup, beef broth, and brown sugar to the pan. Stir thoroughly to combine all ingredients evenly.
- Simmer the sauce: Bring the mixture to a simmer and let it cook gently for 3 to 4 minutes, allowing flavors to meld and the sauce to reduce slightly.
- Thicken with slurry: Stir in the cornstarch slurry (cornstarch mixed with water) and continue to cook for another 1 to 2 minutes, stirring constantly until the sauce thickens to your preferred consistency.
- Finish and serve: Remove the sauce from heat. Serve hot over your choice of steak, chicken, or vegetables for a deliciously flavorful dish.
Notes
- Adjust the amount of black pepper to suit your spice preference for a milder or bolder heat.
- For a vegetarian version, substitute beef broth with mushroom broth and use a vegetarian oyster sauce alternative.
- This sauce can be prepared in advance and refrigerated for up to 5 days for convenience.
