Nick’s Pepper Sauce (Sauce au Poivre) Recipe

Heat olive oil in a saucepan over medium heat. Add shallot and garlic, sauté until translucent.

Add crushed black peppercorns, stir for a minute to release the aroma.

Pour in beef or chicken broth, bring to a simmer and cook for 10 minutes.

Stir in heavy cream and Dijon mustard, simmer for another 5 minutes.

Season with salt to taste.

Remove from heat and let the sauce cool slightly.

Transfer sauce to a blender and blend until smooth.

Strain the sauce through a fine mesh sieve to remove any solids.

Serve hot with your favorite meat or vegetables.