This red chimichurri sauce is a bold, smoky twist on classic chimichurri, made with roasted red peppers, fresh herbs, garlic, and red wine vinegar. It’s a quick sauce recipe that adds bright, punchy flavor to steak, chicken, seafood, vegetables, and grain bowls.

What is Red Chimichurri Sauce?

Red chimichurri sauce is a vibrant, herbaceous condiment similar to traditional green chimichurri, but with the addition of roasted red peppers and smoked paprika for a richer color and deeper flavor. It still keeps the bright acidity and garlicky bite that chimichurri is known for, but it feels slightly sweeter, smokier and more robust.

Because it is uncooked and made with pantry-friendly ingredients plus fresh herbs, it’s an easy way to add restaurant-style flavor to grilled or roasted foods.

Gather This

Lots of fresh ingredients come together to make this red chimichurri sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Roasted red peppers – These add sweetness, color, and body, making the sauce smoother and a little less sharp than green chimichurri.

How to Make Red Chimichurri Sauce (Step-by-Step)

Grab your food processor, this sauce couldn’t be easier to make!

1. Combine red peppers, garlic and shallot in food processor. In a large food processor, pulse the roasted red peppers, fresh garlic and shallot.
2. Add parsley, cilantro and seasonings. When the mixture is coarsely chopped, add the parsley, cilantro, smoked paprika, coarse kosher salt, ground black pepper and crushed red pepper flakes, pulse again.
3. Add olive oil and vinegar and emulsify. Pour in the extra virgin olive oil and red wine vinegar, pulse again until emulsified.
4. Serve or store. Serve immediately or cover and store in the fridge.

Perfect Pairings

Red chimichurri sauce can be paired with just about anything you’d like! But here are some of my favorites.

Mix Things Up!

Take this red chimichurri sauce into your own hands and mix things up a little.

• Spice it up – Add more red pepper flakes or a small amount of fresh chili powder or cayenne.
• No cilantro – For my “cilantro tastes like soap” friends, you can replace the cilantro with extra parsley.
• Chunky – Instead of a smoother sauce, pulse in the food processor a little less for a chunkier sauce.
• Smoky – Add a little bit more smoky paprika, or even liquid smoke to give your sauce a smokier flavor.

More Homemade Sauce Recipes

If you know me, you know how much I love a good homemade sauce. Here are some of my favorites.

Bang Bang Sauce

5 from 5 votes

Beurre Blanc Sauce

5 from 5 votes

Big Mac Sauce Recipe

5 from 5 votes

Birria Broth (Birria Consome)

5 from 6 votes

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Red Chimichurri Sauce Recipe

This red chimichurri sauce is smoky, herby, and easy to make with roasted red peppers, parsley, cilantro, garlic, and red wine vinegar.

Course Sauce

Cuisine American

Keyword chimichurri sauce with roasted red peppers, easy red chimichurri sauce, homemade red chimichurri, red chimichurri recipe, red chimichurri sauce, red pepper chimichurri, roasted red pepper chimichurri

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 379kcal

Ingredients

• 10 ounce jar roasted red peppers drained and coarsely chopped
• 4 cloves fresh garlic coarsely chopped
• 2 tablespoons shallot coarsely chopped
• 1/2 cup flat parsley leaves only loosely packed
• 1/4 cup cilantro leaves only, loosely packed
• 1 teaspoon smoked paprika
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar

Instructions

• In a large food processor, pulse the drained and coarsely chopped 10 ounce jar roasted red peppers, coarsely chopped 4 cloves fresh garlic and coarsely chopped 2 tablespoons shallot.
• When the mixture is coarsely chopped, add the1/2 cup flat parsley, 1/4 cup cilantro, 1 teaspoon smoked paprika, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon crushed red pepper flakes, pulse again.
• Pour in the 1/3 cup extra virgin olive oil and 1/3 cup red wine vinegar, pulse again until emulsified.
• Serve immediately or cover and store in the fridge.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store red chimichurri sauce in an airtight container in the refrigerator for up to 1 week. A mason jar works well for storing your homemade chimichurri.

Freezing: It can be frozen in a freezer-safe container or freezer bag for up to 3 months. If you want to freeze it in small portions, try using an ice cube tray.

Nutrition

Calories: 379kcal | Carbohydrates: 11g | Protein: 3g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 2546mg | Potassium: 413mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2780IU | Vitamin C: 89mg | Calcium: 104mg | Iron: 3mg

The post Red Chimichurri Sauce appeared first on My Sauce Recipes.

Worcestershire sauce is the secret ingredient that adds depth, tang and umami to everything from burgers to Bloody Marys. This easy homemade Worcestershire sauce recipe comes together in just 10 minutes and tastes even better than store-bought.

What is Worcestershire Sauce?

Worcestershire sauce is a widely used condiment with a distinctive and complex flavor profile. This thin sauce is known for its ability to add depth, umami richness, and a savory kick to a variety of dishes. Its origins trace back to Worcester, England, where it was first created.

Although the exact recipe is a closely guarded secret, Worcestershire sauce typically contains ingredients such as anchovies, vinegar (often malt vinegar), molasses, tamarind, garlic, onions, salt, sugar, and a blend of spices and seasonings. These components are carefully fermented, aged, and then strained to create the flavorful sauce used in many global cuisines.

The sauce’s popularity stems from its ability to balance sweet, sour, savory, and spicy elements, making it a versatile ingredient. This popular sauce adds a distinctive and robust flavor that elevates the overall taste of many dishes.

Use it as a marinade, a seasoning in sauces, or a flavor enhancer in cocktails and soups.

What You’ll Need

You only need a handful of pantry ingredients to make this homemade Worcestershire sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Tamarind paste or liquid aminos– These are both naturally gluten-free, and tamarind is used in the original, but soy sauce can be used.

Ways to Use It

One of the funniest memes I’ve ever seen was a picture of a Worcestershire bottle and someone saying they only buy one every decade. Well, foodie friends, I use mine a lot and probably buy a bottle once per month!

1. Marinades: Combine Worcestershire sauce with other ingredients like olive oil, garlic, herbs, and spices to create flavorful marinades for meats, chicken, seafood, or tofu. It is also acidic, so it digs deep into fibers and helps to tenderize.
2. Steak Sauce: Drizzle Worcestershire sauce over cooked steaks or mix it with melted butter for a classic steak sauce. Or even top it was a Red Wine Mushroom Sauce that is amped with Worcestershire.
3. Bloody Mary: Add a dash or two to your Bloody Marys for an extra layer of umami flavor and richness.
4. Caesar Salad Dressing: Incorporate Worcestershire sauce into your Caesar salad dressing recipe to enhance the depth of flavor. Some even use it instead of anchovies.
5. Barbecue Sauce: Use it as an ingredient in homemade barbecue sauces to give them a tangy and savory kick.
6. Soups and Stews: Add a few dashes to soups and stews, such as beef stew or chili recipes, for a deeper, richer flavor in a flash.
7. Burgers: Mix Worcestershire sauce into your ground meat when making burgers for added juiciness and flavor.
8. Glazes: Create glazes for baked or grilled meats, such as ham or chicken, by combining Worcestershire sauce with other ingredients like honey, brown sugar, or Dijon mustard.
9. Seafood: Use Worcestershire sauce as a dipping sauce for seafood, such as oysters or shrimp cocktail.
10. Beef Jerky: Include Worcestershire sauce in your homemade beef jerky marinade for a unique flavor profile.

How to Make Worcestershire Sauce (Step-by-Step)

Once you make your own, you’ll never go back to buying it in the grocery store!

1. Combine ingredients. Combine the vinegar, water, tamarind (or liquid aminos), brown sugar, ground mustard, onion powder, garlic powder, salt and hot sauce in a small saucepan. Bring to a low simmer.
2. Simmer on low and whisk for 5 minutes.
3. Cool and use immediately or store.

Recipes that Use Worcestershire Sauce

There are many recipes that use Worcestershire sauce across our sites; here are a few, but click the link above for a full list. 

We love to use Worcestershire sauce to boost the flavor in crab cake egg rolls, Skyline chili, and sloppy Joe sliders. It’s also a great addition to homemade turkey injection seasoning, skirt steak marinade, meatloaf glaze and remoulade sauce. 

Your Questions, Answered

Print

Homemade Worcestershire Sauce Recipe

Make your own homemade Worcestershire Sauce with simple ingredients so that you can have the popular sauce handy all the time!

Course Sauce

Cuisine American

Keyword homemade worcestershire sauce

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 8kcal

Ingredients

• 1/2 cup white vinegar
• 1/4 cup water
• 3 tablespoons tamarind or liquid aminos
• 1 tablespoon dark brown sugar
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon coarse kosher salt
• 1-3 dabs hot sauce

Instructions

• Combine the vinegar, water, tamarind (or liquid aminos), brown sugar, ground mustard, onion powder, garlic powder, salt and hot sauce in a small saucepan. Bring to a low simmer.
• Simmer on low and whisk for 5 minutes.
• Cool and use or immediately.
• If you’ve tried this recipe, come back and let us know how you liked it in the comments or star ratings.

Video

Notes

Storage: While the jury is out on whether it’s necessary to refrigerate Worcestershire sauce, it will most definitely last far longer in the fridge in an airtight container or mason jar — up to a couple of years. 

Freezing: You can freeze Worcestershire sauce, but since it keeps well in the refrigerator, there’s little need to do so.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 100mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.05mg

Other Savory Sauces

There’s no meal that a good sauce can’t upgrade! Here are a few of our favorite savory sauces that we know you’ll love.

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Beer BBQ Sauce

4.80 from 5 votes

Brown Butter Sage Sauce

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The post Homemade Worcestershire Sauce appeared first on My Sauce Recipes.

This pizzaiola sauce simmers crushed tomatoes with garlic, onions, peppers, mushrooms, white wine, oregano, parsley and a splash of balsamic for a bright, savory finish. Spoon it over seared sirloin, chicken cutlets, or flaky fish, then mop up with crusty bread.

Why You’ll Love This Pizzaiola

What’s not to love about a tomato-based sauce that tastes great on all proteins?

• Serve with anything – Use this versatile sauce with steak, chicken, fish or even roasted veggies.
• Layers of garlic-herb tomato flavor – With ingredients like crushed tomatoes, white wine, oregano and garlic, you get layers of sophisticated flavor.
• One-skillet, weeknight-easy – Even with the bold, sophisticated flavor, this sauce is made in one skillet and couldn’t be easier!

Gather This

The ingredients needed to make this pizzaiola sauce couldn’t be easier. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Sirloin steak – If using this sauce for steak, this cut works best. Be sure to trim the fat to avoid excess grease in the pan. A ribeye or New York strip would be good swaps is you can’t find or don’t want to use sirloin.
• Crushed tomatoes – These are the heart of the sauce, giving it a chunky texture. San Marzano tomatoes are typically a top choice, but you can choose your favorite, too.

How to Make Pizzaiola Sauce (Step-by-Step)

Making this sauce couldn’t be easier- and you only need one pan!

1. Season and cook steak. Sprinkle salt and pepper onto both sides of the steak. Pour olive oil into a large skillet and place the steak in it. Cook the steak briefly on both sides before transferring it to a plate. 
2. Sauté veggies. If needed, add more olive oil to the skillet before adding the mushrooms, onion and bell peppers. Sauté the vegetables until they become tender. 
3. Add garlic and wine. Sprinkle in the garlic and continue to cook, briefly. Pour the white wine into the pan to deglaze it, using a wooden spoon to incorporate any brown bits in the pan. 
4. Add tomatoes and seasonings. Then, add the crushed tomatoes, oregano, and parsley and reduce the heat. 
5. Add steak to pan and cover with sauce. Transfer the steak to the skillet and spoon the tomato mixture over it. 
6. Allow the steak to continue to cook for the recommended time, flipping it halfway through. You may want to adjust the cooking time depending on the doneness you prefer.
7. Transfer steak to cutting board to rest. When the steak has reached the desired doneness, transfer it to a cutting board. Allow it to rest briefly so that the meat can reabsorb its juices.
8. Add balsamic to sauce and simmer. Add the balsamic vinaigrette to the sauce and allow it to simmer.
9. Slice steak. Once the steak has rested, use a sharp knife to slice it against the grain into thin slices. 
10. Serve with crusty bread and enjoy. Place the beef slices on plates and spoon the sauce over top. Serve immediately with crusty bread. 

Test Kitchen Tips

I’ve tested this pizzaiola sauce recipes to be able to bring you the best tips and tricks.

• Brown first, simmer second: Searing builds fond for a richer sauce.
• Don’t rush the veg: Lightly soften peppers/onions for sweetness without losing texture.
• Balance acidity: Balsamic at the end rounds the tomatoes and wine.
• Heat control: Keep the simmer gentle to avoid over-reducing or toughening the steak.

Completing the Meal

While we love to serve crusty bread to sop up the sauce, there are lots of other options for side dishes. Try whipping up a simple side salad, roasted root vegetables, or cauliflower mashed potatoes. 

You can also add other starches on the side. Pasta, risotto, polenta, and mashed potatoes all work well! 

Variations

There are plenty of ways for you to make this pizzaiola sauce your own.

• Spicy pizzaiola: add crushed red pepper with the garlic.
• Olive-capers: stir in some chopped olives or capers for briny depth.
• Herb swap: use basil in place of parsley; a pinch of dried thyme with oregano.
• Protein swap: try using chicken cutlets or cod/halibut instead of sirloin.

More Tomato Based Sauces

If you know me, you know how much I love sauces- especially pasta sauces. Here are some of my favorites.

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Pink Sauce for Pasta (Rose Sauce)

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Pomodoro Sauce

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Pizzaiola Sauce Recipe

Make pizzaiola sauce with tomatoes, garlic, peppers, onions & white wine- perfect over steak, chicken or fish. One skillet, bold flavor.

Course Sauce

Cuisine Italian

Keyword pizzaiola sauce

Cook Time 20 minutes minutes

Rest Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 996kcal

Ingredients

• 1- 1.5 pounds sirloin steak trimmed of fat
• ½ teaspoon coarse kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 cup white mushrooms sliced
• 1 cup white onion sliced
• 1 cup red bell pepper sliced
• 1 cup green bell pepper sliced
• 3-4 cloves garlic minced
• ½ cup white wine
• 15 ounces crushed tomatoes
• ¼ teaspoon dried oregano
• 2 tablespoons fresh flat parsley chopped
• 1 teaspoon balsamic vinegar
• Crusty bread or focaccia

Instructions

• Season both sides of the 1- 1.5 pounds sirloin steak with the ½ teaspoon coarse kosher salt and ½ teaspoon ground black pepper. Set aside.
• Heat the 1 tablespoon extra virgin olive oil in a large skillet over medium high heat. Sear the steak on both sides, approximately 1 minute on each side until lightly browned. Remove to a plate and set aside.
• If the skillet is dry, add 1 teaspoon of additional olive oil. Add the sliced 1 cup white mushrooms, 1 cup white onion, 1 cup red bell pepper and 1 cup green bell pepper to the skillet, sautéing for 3-4 minutes or until they start to soften. Add the minced 3-4 cloves garlic, sautéing for another 1-2 minutes.
• Deglaze the pan with the ½ cup white wine and stir in the 15 ounces crushed tomatoes, ¼ teaspoon dried oreganoand 2 tablespoons fresh flat parsley Reduce the heat to low.
• Return the steak to the skillet, covering with sauce. Cook on each side for an additional 3 minutes (6 minutes total). Remove the steak to a cutting board to rest for 5 minutes.
• Continue to simmer the sauce while the steak is resting, stirring in the 1 teaspoon balsamic vinegar.
• Slice the sirloin against the grain and plate on dishes. Top with the simmering sauce and serve with bread.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Storage: You can easily store leftovers in an airtight container for up to three to four days. 

Freezing: Freeze this dish for two to three months in a freezer-safe container or freezer bag.

Nutrition

Calories: 996kcal | Carbohydrates: 35g | Protein: 132g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 346mg | Sodium: 1205mg | Potassium: 3195mg | Fiber: 9g | Sugar: 19g | Vitamin A: 3411IU | Vitamin C: 189mg | Calcium: 288mg | Iron: 14mg

The post Pizzaiola Sauce appeared first on My Sauce Recipes.

This quick Pad Thai sauce delivers the classic sweet-savory-tangy profile with pantry staples- no tamarind required. Blend it silky for tossing with noodles, drizzling as a pad thai dressing, or using as an ultra-flavorful dipping sauce.

Gather These Items

All of these simple ingredients are easy to keep stocked in your kitchen so you can whip up this quick sauce any time! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Fish Sauce – This condiment is a staple in Asian cuisine and packs a punch of umami flavor. 

How to Make Pad Thai Sauce (Step-by-Step)

You are going to love how easy it is to make this flavorful sauce.

1. Combine ingredients. Combine the broth, brown sugar, rice wine vinegar, fish sauce, peanut butter, soy sauce and lime juice in a small food processor.
2. Blend. Blend until smooth.
3. Enjoy. Use as a dipping sauce, on salad or toss in your favorite stir fry.

Test Kitchen Tips

I’ve tested this pas thai sauce recipe to be able to bring you tips and tricks for the best sauce possible.

• Sauce tastes bolder on its own than on noodles- aim slightly punchy in the bowl.
• Warm the peanut butter 10-15 seconds in the microwave for faster emulsifying.
• For restaurant-style cling, reserve some starchy noodle water to loosen and gloss after tossing.

Perfect Pairings

In our house, there are few savory foods we won’t put pad Thai sauce on! I love to serve it as a dipping sauce for veggies like broccoli and broccolini or for vegetable spring rolls, crab rangoons, or dumplings. 

It’s also a great addition to any stir-fry (we love a good shrimp stir-fry) or coconut soup — or enjoy it drizzled over Thai chicken pizza. You can also use it to liven up nearly any protein from grilled shrimp and salmon to baked chicken, tofu, and pork. 

Quick Q&A

More Asian-Inspired Sauces

A good sauce is a great way to elevate almost any dish. Here are a few of our favorite Asian Inspired Sauces that we know you’ll love.

Egg Roll Dipping Sauce

4.50 from 12 votes

Chinese Chili Oil

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Pot Sticker Sauce

4.89 from 9 votes

Ginger Sauce Recipe

5 from 8 votes

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Pad Thai Sauce Recipe

Pad Thai Sauce has layers of flavor from sweet brown sugar, umami-laden soy sauce and fish sauce, acidic vinegar, and creamy peanut butter!

Course Sauce

Cuisine Asian

Keyword pad thai sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 809kcal

Equipment

• small food processor

Ingredients

• 1/2 cup low sodium chicken broth
• 1/4 cup light brown sugar packed
• 1/3 cup rice wine vinegar
• 1/3 cup fish sauce
• 1/3 cup creamy peanut butter
• 2 tablespoons low sodium soy sauce
• 2 tablespoons fresh lime juice

Instructions

• Combine the 1/2 cup low sodium chicken broth, 1/4 cup light brown sugar, 1/3 cup rice wine vinegar, 1/3 cup fish sauce, p1/3 cup creamy peanut butter, 2 tablespoons low sodium soy sauce and 2 tablespoons fresh lime juice in a small food processor. Blend until smooth.
• Use as a dipping sauce, on salad or toss in your favorite stir fry.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

This sauce can be whisked, but it might have little bits of peanut butter. If you are putting it into a hot stir fry, this will melt easily. if are using it for a dressing or dipping sauce, I highly recommend blending it to make it smooth.

Storage: Place the sauce in an airtight container or tightly sealed jar and refrigerate for up to 1 week. 

Freezing: Place the sauce in a freezer-safe container, silicone ice cube tray, or a resealable freezer bag and freeze for up to 3 months. 

Nutrition

Calories: 809kcal | Carbohydrates: 82g | Protein: 29g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Sodium: 7645mg | Potassium: 1032mg | Fiber: 4g | Sugar: 66g | Vitamin A: 24IU | Vitamin C: 9mg | Calcium: 145mg | Iron: 3mg

The post Pad Thai Sauce appeared first on My Sauce Recipes.

This London broil marinade layers light soy, Worcestershire, lemon, garlic, Dijon and brown sugar so flank/top round turns out tender, juicy, and deeply flavorful. Marinate at least 4 hours (overnight best), cook hot and fast, then rest and slice thinly against the grain for steakhouse results at home.

Why Marinate?

London broil, by nature, isn’t the most flavorful cut, nor the most tender. It needs its own tender loving care, but when it gets this, it does have the potential to shine. This london broil marinade recipe combines the four all star elements of the culinary world to achieve greatness.

• Acid– Found in the lemon juice, Worcestershire sauce and mustard, these will both tenderize the meat.
• Salt– The soy sauce and salt help to keep the beef juicy, but also brighten natural flavors.
• Brown Sugar– Balances the acidity, but will also help you get the caramel color (and flavor) from the grill grates or any other heating element.
• Fat– Found in the oil, this along with the water helps to evenly distribute the flavors and penetrate fibers so they can go throughout the cut (hello, osmosis!).
• Spice– Crushed red pepper flakes are optional and won’t make this steak spicy, it will just add subtle flavor.

Gather This

You only need a handful of easy to find ingredients to make this london broil marinade. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• London broil – London broil is the beast of a steak available at the store. Great for feed a crowd, making tacos, slicing on a salad or using in sandwiches, the meat can also be hard to tenderize and flavor since it such a large hunk. Marinating is the key for juicy London broil and we have you covered with this recipe.

Variations

I really think of this as a base recipe. Here are some fun ways to make it your own.

• Fresh Herbs– Add 2-3 tablespoons of chopped fresh herbs like tarragon, oregano, rosemary, thyme or parsley.
• No Brown Sugar? – Swap it out for honey or agave nectar. This can be omitted altogether for a full savory and unmai profile.
• Make it Asian– For some Asian passion, add 1 tablespoon of freshly grated ginger and 1-2 teaspoons of sesame oil. Garnish with toasted sesame seeds and scallions after slicing.
• Smoky Chipotle– Add 2-3 chopped chipotle peppers in adobo sauce to the marinade. This one is great for tacos, taco salad or fajitas.

Commonly Asked Questions

More Delicious Beef Sauces

When beef is what’s for dinner, these sauces are perfect for pairing.

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London Broil Marinade Recipe

A simple, flavor-packed London broil marinade that makes your steak tender, juicy, and full of bold flavor.

Course Main Course

Cuisine American

Keyword beef recipes, easy marinade recipe, grilled london broil, london broil marinade, tuna steak marinade

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 1 day day

Total Time 1 day day 30 minutes minutes

Servings 8

Calories 315kcal

Ingredients

• 1/2 cup light soy sauce
• 1/2 cup extra virgin olive oil or other neutral oil
• 1/3 cup water
• 1/4 cup Worcestershire sauce
• 1/4 cup light brown sugar
• 4-5 cloves fresh garlic minced or grated
• 1 fresh lemon zested and juiced
• 1 tablespoon dijon mustard
• 1 teaspoon ground black pepper
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 2-3 pound London broil

Instructions

• In a small bowl or measuring cup, whisk together the 1/2 cup light soy sauce, 1/2 cup extra virgin olive oil or other neutral oil, 1/3 cup water, 1/4 cup Worcestershire sauce, 1/4 cup light brown sugar, minced or grated 4-5 cloves fresh garlic, zested and juiced 1 fresh lemon, 1 tablespoon dijon mustard, 1 teaspoon ground black pepper, 1/2 teaspoon coarse kosher salt and 1/4 teaspoon crushed red pepper flakes.
• Pour the marinade over the London broil in an airtight plastic bag or shallow marinating dish. Seal or cover and chill for a minimum of 4 hours, but preferably overnight.
• When ready to cook, remove the beef from the marinade, discarding any additional.

How to Grill London Broil:

• Preheat the grill to medium high heat (approximately 400°F). Oil the grates.
• Grill for 5-6 minutes per side over direct heat or until it reaches your desired level of doneness using an instant digital thermometer. Medium-rare is ideal for a London Broil at 135°F.

How to Broil London Broil:

• Preheat the broiler and line a rimmed baking sheet with aluminum foil or use a broiler pan. Place the London broil in the center.
• Place the pan 5-6 inches from the heating element and cook for 4 minutes on each side, watching closely to make sure it doesn't not start to burn. If it does, move it further from the heating element.
• Remove when it is your desired doneness. Allow the cut to rest for at least 10 minutes before slicing thinly against the grain.

Pan Sear (Stovetop) Method:

• Preheat a cast iron pan over medium-heat. Add 1-2 teaspoons of a neutral oil with a high smoke point, such as vegetable or canola oil.
• Sear on both sides for 5-6 minutes or until your desired level of doneness.
• Allow the cut to rest for at least 10 minutes before slicing thinly against the grain.
• If you've tried this recipe, come back and let is know how it was in the comments or star ratings.

Notes

Storage: Keep cooked london broil in a sealed container in the fridge for 3-4 days. 

Freezing: Freeze the raw steak in the marinade in a zip-top bag. Just thaw overnight in the fridge, and it’s ready to grill. Cooked london broil also freezes well for up to 2 months.

Nutrition

Calories: 315kcal | Carbohydrates: 11g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 69mg | Sodium: 1165mg | Potassium: 564mg | Fiber: 1g | Sugar: 8g | Vitamin A: 31IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 3mg

The post Juicy London Broil Marinade appeared first on My Sauce Recipes.

No matter what type of meatloaf you plan to make, this all-purpose meatloaf glaze will taste amazing and perfectly complement the meat. It sets, shines and stays put without sliding off.

Recipe Essentials

Many of these ingredients may already be in your fridge or pantry, which makes it an easy sauce to whip up on the fly. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Ketchup – The tomato-based condiment gives the glaze a boost of sweet flavor and a little bit of tanginess.
• Brown sugar – Brown sugar also sweetens the sauce and helps to give it molasses-like flavor as it caramelizes while cooking.

What To Serve With Meatloaf Glaze

Meatloaf glaze is obviously great on meatloaf, so try it on any easy meatloaf recipe. Here are a few ideas for inspiration: 

This sweet and savory sauce can also be used for homemade meatballs, and on burgers made of beef, turkey, or ground pork. It’s also delicious on hot dogs or sausage, or even as a glaze for grilled chicken or baked pork chops. And, feel free to spoon it over your side dishes for your meatloaf, from green beans to mashed potatoes.

Variations

This quick and easy meatloaf glaze is a great base for you to build on or change.

• Sweetener – You can swap brown sugar for honey or agave or even use grape jelly for cocktail meatballs.
• Barbecue Sauce – For a super zesty meatloaf topping, use BBQ sauce instead of ketchup 
• Reserve – Make a little extra sauce and keep it on the side to use after the meatloaf has been baked. Note: To avoid contamination, place the extra sauce in a separate bowl before using a spoon or other tool to dip into it to apply to the meatloaf.
• Mustard – For a tangy glaze, try adding yellow mustard. You can also add white vinegar or apple cider vinegar. 
• Spices and Herbs – Mix in Italian seasoning, finely chopped fresh parsley, or other spices and herbs that you like. 
• Heat – For some spiciness, try adding chili sauce, red pepper flakes, chili powder, or cayenne pepper.
• Balsamic – Make a balsamic brown sugar glaze by replacing some of the ketchup with balsamic vinegar. Adjust the other ingredients as necessary to achieve the right texture. 

Common Questions About Meatloaf Glaze

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Meatloaf Glaze Recipe

This easy meatloaf glaze recipe combines common condiments with simple seasonings and sweetness to create a sweet and savory meatloaf sauce!

Course Sauce

Cuisine meatloaf glaze

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 355kcal

Ingredients

• 1 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coarse kosher salt
• dash of black pepper

Instructions

• In a small bowl, stir together the 1 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse kosher salt and dash of black pepper.
• Spread on top of meatloaf and cook according to the recipe instructions (some call for the topping before baking, some halfway through, others at the end.)
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Do not reuse any glaze that touched raw meat unless you boil 1–2 minutes.

Storage: Store leftover meatloaf glaze in the refrigerator for up to 1 week in an airtight container or the original mixing bowl covered in plastic wrap or aluminum foil. Note: This is storage for the glaze only. Meatloaf itself lasts about 3-4 days in the fridge. 

Freezing: Freeze meatloaf sauce for up to 3 months in a resealable freezer bag or freezer-safe container.

Nutrition

Calories: 355kcal | Carbohydrates: 94g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3569mg | Potassium: 870mg | Fiber: 1g | Sugar: 76g | Vitamin A: 1245IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg

The post Meatloaf Glaze appeared first on My Sauce Recipes.

Looking to liven up your tex-mex dishes? Look no further than my Mexican Crema, sometimes also referred to as Mexican Sour Cream. Cool and just a touch tart to balance out those spicy flavors in Mexican recipes.

What is Crema?

Think of Mexican crema as the Mexican version of French crème fraiche or American sour cream. It is slightly thinner and a bit sweeter and often served along with cotija or queso fresco cheeses.

Some might call is Mexicana crema, Mexican sour cream, crema fresca or just plain crema.

What You’ll Need

One of the best parts of this crema mexicana recipe is that it only takes three simple ingredients to make! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Heavy cream – This cream is the main ingredient of the recipe. It helps to thin out the consistency and make it more pourable.
• Sour cream 
• Buttermilk 

How to Use Mexican Crema

Perfect for tacos, burritos, walking tacos, baked enchiladas, fried rice, Street Corn Salad, breakfast tacos and any other Mexican meals you can think of!

One of my favorite parts about this delicious condiment is that you can use it on just about anything! Add a dollop of it to soups like white chicken chili or chicken tortilla soup. You could even use it as a dip for chips or veggies.

It works great as the perfect topping for burrito bowls, tacos, shrimp tostadas, grilled chicken burritos or nachos. The creamy taste pairs well with just about any Mexican food you can think of. I always have a jar in the fridge.

I used this batch for Mexican Street Corn but you can also use it on my favorite Totchos. It also tastes great on Chicken Fajitas or Smothered Burritos.

Mix it Up!

Mexican crema is a blank slate. There are plenty of ways you can make it your own. Here are a few suggestions.

• Plain yogurt – You can use plain yogurt instead of sour cream. In fact, I love using yogurt in place of any of the three soured creams. However, for my purposes, I usually need something a little thinner to get the right consistency.

Just like other types of cream, you can add a little bit of flavor by blending in other flavors. Some of my favorites are:

• cumin
• fresh cilantro
• lime juice or zest
• lemon juice or zest
• chipotle peppers in adobo sauce

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Mexican Crema

Homemade Mexican Crema made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos, and Street Corn Salad!

Course Sauce

Cuisine Mexican

Keyword crema mexicana, mexican crema

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 1 cup

Calories 842kcal

Ingredients

• 1 cup heavy cream
• 1 heaping tablespoon sour cream
• 1 tablespoon buttermilk

Instructions

• In a microwave safe container, heat the 1 cup heavy cream for 40 seconds. Meanwhile, stir together the 1 heaping tablespoon sour cream and 1 tablespoon buttermilk in a glass bowl.
• Add the heavy cream, stirring until smooth. The mixture will be watery, but you will notice it starting to thicken already while stirring.
• Allow to sit in a warm place, set lid loosely on the top, or use plastic or aluminum foil. Allow to breath, but to keep covered and free from any floating particles near by, especially if placed outside. Do not let crema mexicana go over 100 degrees.
• Allow the mixture to sit for 4-6 hours to thicken. Add flavor, if desired, using a stick blender.
• Drizzle over your favorite Latin dish.
• Blending in cumin, cilantro, chipotle peppers, lime and/or lemon juice or zest to flavor your crema are all optional.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 842kcal | Carbohydrates: 8g | Protein: 8g | Fat: 89g | Saturated Fat: 56g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 278mg | Sodium: 84mg | Potassium: 261mg | Sugar: 8g | Vitamin A: 3598IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 0.3mg

The post Mexican Crema appeared first on My Sauce Recipes.

This Carne Asada Marinade is basically sauce magic that is guaranteed to take your steak to the next level. It’s smoky, citrusy, a little spicy, and makes steak taste like it came straight off a sizzling grill at your favorite taco joint. 

What’s in the Mix

There’s something about the combination of bright citrus and smoky heat that makes this carne asada marinade so irresistible. It’s quick to whip up, and the ingredients are easy to find — what could be better than that? A full list of ingredients with measurements is available in the printable recipe card below.

• Orange Juice – This juice adds natural sweetness and some acidity that helps tenderize the meat and balance out the heat.
• Lime Juice – Lime juice adds a zing that keeps the marinade fresh and vibrant.
• Lemon Juice – Lemon gives the marinade a slightly different citrus flavor and adds brightness that complements the savory beef.
• Avocado Oil – This oil has a high smoke point, and its neutral flavor lets the other ingredients shine.
• Low Sodium Soy Sauce – Just a splash of soy sauce adds salty umami flavor to the marinade.
• Water – Water slightly thins the marinade so it can coat the meat evenly without being too thick.
• Light Brown Sugar – This sugar adds a hint of molasses sweetness that balances the citrus and smoky chipotle perfectly.
• Fresh Garlic – Be sure to mince fresh cloves yourself for the best flavor.
• Chipotle Peppers in Adobo Sauce – These add smoky spiciness. You’ll usually find them in the Latin section of the grocery store.
• White Onion – Onion adds a slightly sharp flavor that softens and sweetens when the steak is grilled.
• Fresh Cilantro Leaves – Toss these in for an herby flavor that brightens up the whole marinade.
• Dried Oregano – Oregano adds warm, earthy flavor and rounds out the other flavors..
• Ground Cumin – This spice adds toasty, nutty flavor with a hint of warmth.
• Ground Black Pepper – Pepper gives the marinade some gentle heat.
• Coarse Sea Salt – Salt helps draw flavor into the meat and brings out the other flavors in the marinade.
• Flank or Skirt Steak – Both cuts are super flavorful and soak up the marinade perfectly.
  

Ready, Set, Cook!

This marinade is all about layering flavor. You’ll just need a blender or food processor and a little time to let it work its magic.

1. Blend everything up. Add all the ingredients (except the steak) to a blender or food processor and blend until smooth and well combined.
2. Marinate the steak. Place your flank or skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the top, making sure it’s fully coated. Seal it up and pop it in the fridge.
3. Fire up the grill. Once the steak has marinated, place it on a hot grill until it’s cooked to your desired doneness. Let it rest for a few minutes before slicing it thin against the grain.
4. Serve and enjoy. Pile it onto tacos, bowls, or nachos, or eat it straight off the cutting board.

What Goes Great With It

This carne asada makes for an incredible taco filling, but it also works well in rice bowls, on nachos made with homemade tortilla chips, in salads, or even stuffed into quesadillas. Add a side of elote (Mexican street corn), caramelized onions, or a side of queso and chips. 

A tangy slaw, refried black beans, or grilled corn and tomato salad also pair perfectly.

Storage and Freezing

Be sure to discard any carne asada marinade that is left after the steak has been removed from it. Store any leftover meat in an airtight container in the fridge or freezer.

How to Store

Keep cooked carne asada in a sealed container in the fridge for 3-4 days. 

Can I Freeze Carne Asada Marinade?

Freeze the raw steak in the marinade in a zip-top bag. Just thaw overnight in the fridge, and it’s ready to grill. Cooked carne asada also freezes well for up to 2 months.

Your Questions Answered

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Carne Asada Marinade

This Carne Asada Marinade is smoky, citrusy, a little spicy, and makes steak taste like it came from your favorite restaurant!

Course Sauce

Cuisine Mexican

Keyword carne asada marinade

Servings 4

Calories 535kcal

Ingredients

• 3/4 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup avocado oil or other neutral oil
• 1/4 cup low sodium soy sauce
• 1/4 cup water
• 1/4 cup light brown sugar
• 3 cloves fresh garlic
• 2 chipotle peppers in adobo sauce
• 2 tablespoons white onion
• 2 tablespoons fresh cilantro leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon coarse sea salt
• 2-2.5 pound flank or skirt steak

Instructions

• In a blender or large food processor, combine the 3/4 cup orange juice, 1/4 cup lime juice, 1/4 cup lemon juice, 1/4 cup avocado oil, 1/4 cup low sodium soy sauce, 1/4 cup water, 1/4 cup light brown sugar, coarsely chopped 3 cloves fresh garlic, 2 chipotle peppers in adobo sauce, 2 tablespoons white onion, 2 tablespoons fresh cilantro leaves, 1 teaspoon dried oregano, 1 teaspoon ground cumin ,1/2 teaspoon ground black pepper and 1/2 teaspoon coarse sea salt. Blend well.
• Remove about 1/3 of the marinade, reserving for dipping later. Place the rest of the marinade into an airtight plastic bag or shallow dish along with the 2-2.5 pound flank or skirt steak. Cover and chill for 2-24 hours.
• Remove the meat from the marinade and discard. Grill or sear as desired to your desired level of doneness.
• Heat the reserved marinade and spoon over hot beef.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 535kcal | Carbohydrates: 25g | Protein: 51g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 136mg | Sodium: 992mg | Potassium: 1010mg | Fiber: 2g | Sugar: 19g | Vitamin A: 132IU | Vitamin C: 35mg | Calcium: 92mg | Iron: 5mg

The post Carne Asada Marinade appeared first on My Sauce Recipes.

While the concepts are simple, the execution of a classic bearnaise sauce can be intimidating. After doing it once, though, you’ll be an old pro and start making this velvety topping for nearly everything. 

What Is Bearnaise Sauce

A close cousin to hollandaise, one of the French mother sauces, bearnaise is a delicious sauce with a creamy texture. It’s an emulsification of egg yolks, seasoned vinegar, and butter. There are 3 steps to ensure you get a rich, thick, and velvety sauce with loads of incredible flavor. 

• Infuse vinegar – build the flavor profile with shallots, white wine, and tarragon. 
• Emulsify– Vigorously combine the eggs, vinegar, and butter. The emulsion of egg yolks is what makes this traditional sauce incredibly rich and flavorful.
• Thicken – Whisk over a double boiler to thicken. 

While this is arguably the best steak sauce, whether drizzled over beef tenderloin, filet, or ribeye, you can use this creamy white sauce to elevate so many dishes from morning meals to evening meats and veggies, even a cabbage casserole.

Bearnaise sauce is a sort of spinoff on hollandaise. Instead of getting its acidity from lemon juice, it’s balanced by white wine vinegar. 

You can use this rich and creamy sauce in lots of ways. Make it a dipping sauce, drizzle it over proteins or veggies, or spread it on sandwiches.

Why You’ll Love French Bearnaise Sauce

How can you not fall head over heels for a classic French sauce that’s rich and creamy? This easy bearnaise sauce recipe will have you wanting to make this almost every day of the week. 

• Foolproof – This recipe is so easy you’ll want to make bearnaise all the time. Plus, we’ve given all of the reasons why you’re using specific ingredients and techniques.
• Accessible ingredients – We’ve opted to omit chervil from our recipe because it’s not always easy to find. Instead, we’ve included plenty of tarragon to impart a similar flavor.
• So many uses – This versatile sauce can be used to dress up so many dishes, from a fancy filet mignon or morning omelets to burgers or roasted vegetables. 

Ingredients

Keep these simple ingredients on hand so you can make this easy sauce any time. 

• White Wine – Use any white wine that you like as long as it isn’t too sweet. Any dry white wine like Sauvignon Blanc and Chardonnay are both good choices.
• White Wine Vinegar – This delicate vinegar balances the sauce with its acidity.
• Fresh Tarragon Sprigs – Be sure to chop up one sprig before you start so that it’s ready when you finish the sauce, ad remove herb stems.
• Shallot – Finely chopping the small shallot will make it easier to evenly disperse in the sauce. With a slight flavor of onion, it adds good flavor to this sauce. 
• Egg Yolks – Yolks give the sauce its incredible creaminess.
• Coarse Kosher Salt – Salt helps to enhance the flavors of the tarragon, wine, and vinegar. 
• Ground White Pepper – Using white pepper makes it easy to maintain the light color of the sauce, rather than using black peppercorns.
• Unsalted Butter – Melt butter on the stovetop or in intervals in the microwave. 

Variations

You probably don’t want to make too many changes if you want this to taste like the classic sauce, but you can switch up in a few ways. 

• Vinegar – Instead of white wine vinegar you can use a different variety like distilled white or champagne vinegar.
• Pepper – If you’re not worried about the appearance of the sauce, you can use ground black pepper instead of white pepper. 
• Herbs – Add in the traditional chervil, or fold in other fresh herbs or green onions 
• Spice – For a spicy and hot butter sauce, shake in a little cayenne pepper. 
• Citrus – Adding a hint of citrus  to this béarnaise sauce recipe is delicious. Combine lemon juice before using the stick blender.

What To Serve With Bearnaise Sauce

There’s nearly no end to the ways you can use this savory sauce. Substitute it for hollandaise on eggs Benedict, drizzle it over a perfectly grilled steak, roast beef, pork chops or roasted chicken, on microwave eggs or fancy up your baked salmon with it. 

You can also spoon it over roasted asparagus, broccolini, green beans, a baked potato, brussels sprouts or spinach, or dunk french fries or zucchini fries into it. Don’t sleep on using it as a great spread on top of burger patties or chicken, too. 

How to Make Bearnaise Sauce

This simple sauce is easy to make once you conquer making your double boiler.

1. Add white wine, white wine vinegar, shallots, and sprigs of tarragon to a small pan and simmer. 
2. Remove the white wine mixture from the stove and set aside. 
3. Pour the eggs into a small bowl that will accommodate an immersion blender and sprinkle with salt and pepper. 
4. Blend the egg yolks, salt, and pepper together. 
5. Cover the top of the cup with a fine-mesh strainer and pour the wine reduction through it into the egg mixture. 
6. Use the immersion blender to combine the mixture. 
7. Pour the melted hot butter in a steady stream into the mixture while continuing to blend. 
8. Create a double boiler by simmering water in a pot and placing another pot or large bowl over top. 
9. Pour the sauce into the top bowl and whisk as it warms. It should be thick enough in consistency that it coats the back of a spoon.
10. Once the mixture has thickened, remove it from the stove, gently stir the chopped tarragon into the sauce, and serve.

Storage and Freezing

While we absolutely recommend using bearnaise sauce immediately, you can store it and use it later.

How to Store Bearnaise Sauce

Once it has cooled to room temperature, store bearnaise sauce for up to 3 days in the refrigerator in an airtight container or a resealable plastic bag. 

Can I Freeze Bearnaise Sauce?

You can freeze béarnaise sauce in a resealable freezer bag. Allow it to thaw before reheating. 

Common Questions About Bearnaise Sauce

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Bearnaise Sauce Recipe

A close cousin to hollandaise, one of the French mother sauces, this EASY Bearnaise Sauce is a delicious sauce with a creamy texture!

Course Sauce

Cuisine French

Keyword bearnaise sauce

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 cups

Calories 759kcal

Ingredients

• 1/2 cup white wine
• 1/4 cup white wine vinegar
• 4 sprigs tarragon divided
• 1 shallot coarsely chopped
• 4 egg yolks
• 1/4 teaspoon coarse Kosher salt
• 1/4 teaspoon ground white pepper
• 3/4 cup unsalted butter melted (1 1/2 sticks)

Instructions

• Mince the leaves of one of the sprigs of tarragon. Set aside and discard the stem.
• In small saucepan, combine the white wine, white wine vinegar, 3 full sprigs of the tarragon and shallot. Bring to a low simmer for about 15 minutes, remove from the heat.
• Place the eggs, salt and white pepper in tall, but small cup or bowl that is just a tad wider that the head of an immersion blender. Blend.
• Place a fine mesh sieve over the cup with the egg mixture and pour the vinegar mixture through, pressing out liquids from solids. Discard solids. Blend the egg yolks and vinegar mixture well.
• While blending, slowly pour the melted butter into the egg mixture.
• Simmer water in the bottom pot of a double boiler, place the bearnaise sauce in the top bowl and whisk constantly until it thickens, approximately 3-4 minutes. Remove from heat immediately and fold in the reserved minced tarragon.
• Serve hot.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 759kcal | Carbohydrates: 5g | Protein: 7g | Fat: 79g | Saturated Fat: 47g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 572mg | Sodium: 327mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2731IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg

The post Bearnaise Sauce appeared first on My Sauce Recipes.

When I’m trying to up my dinner game, I look to sauces as a way to transform traditional dishes. This creamy peppercorn sauce recipe is my go-to for that — it makes any dinner feel like a special occasion.

What is Creamy Peppercorn Sauce?

Creamy peppercorn sauce is a classic savory, rich sauce made with super simple ingredients. The creaminess comes from heavy cream which gives the sauce a luxe smoothness.

Using a medley of peppercorns gives the sauce a flavor profile far more complex than a sauce that only incorporates ground pepper. It’s amazing how one ingredient can elevate this sauce so much.

The silkiness of this delicious sauce makes it an ideal accompaniment for a sumptuous strip steak (or filet mignon) straight from the pan or grill. You can use it for other meats and vegetables, too.

It can also act as a base for different types of gravies (like sausage) or it can be added to soups to thicken them.

This sauce, while it is creamy, should only just coat the back of a spoon. If the sauce gets too thick while you are cooking you can add a couple of tablespoons more of the beef broth to thin it.

Also, if it’s not thick enough, you can continue to simmer so that it reduces further. Alternatively, you can add a small amount of slurry (a mixture of a little water and cornstarch or flour).

One more pro-tip for achieving the perfect peppercorn sauce: be sure not to keep the sauce on low and not to overheat it. This will prevent the sauce from separating.

Ingredients

There are only a handful of ingredients necessary to make this pan sauce. Many of these items are pantry staples so you’ll likely have them on hand.

• Whole peppercorn medley – You can find a jar of this in the spice section of the grocery store or order it online. Some come with a built in pepper mill but if not, you can use a rolling pin to crush the peppercorns in a plastic bag — you can also use a spice grinder if you have one handy.
• Unsalted butter – You’ll be adding Kosher salt so you don’t want to over-salt by using salted butter as well.
• White onion – Mince the onion finely so that there aren’t chunks of it in the sauce.
• Garlic clove – Use a garlic press to press the cloves or mince them extremely finely.
• Flour – All-purpose flour acts as the thickener for this creamy sauce.
• Heavy cream – Make sure to use heavy cream so that the sauce is silky smooth and rich.
• Low-sodium beef broth – You can use a full-sodium beef stock but I prefer to use low-sodium so that I can better control the saltiness of the sauce.
• Worcestershire sauce – This adds rich umami flavor.
• Coarse kosher salt – I like to use a high quality salt to get the best results.
• Sugar – Granulated sugar will work well for this because it dissolves quickly when heated.

Variations

I love this homemade peppercorn sauce just as it is, but you can add or change the flavors to customize it how you like it.

• Powders – While I always prefer to use fresh ingredients, you can substitute garlic powder or onion powder in a pinch. 
• Minced garlic – Similar to the powder, if you already have store-bought minced garlic handy you can use that instead.
• Bay leaf – For more earthy flavor, add a bay leaf while simmering. Just remember to discard it when you are finished cooking.
• Green onions – If you love the look and flavor of green onions, you can use those instead.
• Parsley – You can add finely chopped parsley after the sauce is finished.
• Heat – For a touch of spiciness you can add crushed red pepper flakes, cayenne, or chili powder. You can also try using finely minced chipotle peppers.
• Earthiness – To add even more rich, earthy flavor try adding a dash of cumin.
• Olive oil – You can try substituting olive oil for some of the butter.
• Broth – Instead of beef, for a lighter flavor (or to go with chicken dishes) you can use chicken stock instead.
• Herbs – Choose any that you have on hand that you like to include when you prepare gravy — fresh thyme, sage, and rosemary are all great options.
• Lemon juice – Brighten the gravy with just a dash of citrus.
• Dijon mustard – Whisk some dijon into the sauce for a touch of tang.
• Madeira wine – If you do want to use alcohol in your sauce this Portuguese fortified wine will work well.
• Apple juice – If serving the sauce with pork chops, you may find that the addition of a bit of apple juice will pair well.

How to Make Creamy Peppercorn Sauce

Making this homemade peppercorn steak sauce might be easier than you think!

1. Crush peppercorns. Crush peppercorns using a pestle and mortar or place in a plastic bag and crush using a rolling pin. Set aside.
2. Sauté onion and garlic in butter. Over low heat, melt the butter in a large skillet. Add the onion and garlic, sauteing until soft and fragrant.
3. Make roux. Whisk in the flour to form a paste. Whisk in the cream until the mixture is smooth and bubbling.
4. Add broth, Worcestershire and spices. Whisk in the beef broth, Worcestershire sauce, salt, sugar and crushed peppercorns.
5. Simmer. Bring to a simmer, still over low heat, stirring occasionally. Simmer for 8-10 minutes, or until the mixture starts to thicken and coat the back of a spoon.

How to Use Creamy Peppercorn Sauce

There are tons of uses for this sauce from drizzling over proteins and veggies to upgrading other dishes.

• Meat – While drizzling this sauce over a juicy steak might be the most popular preparation, you can also use it with lamb, chicken, or even on pork chops. It even tastes great over Crockpot Chicken and Stuffing Casserole!
• Seafood – Salmon and tuna are two great pairings for peppercorn sauce.
• Veggies – Drizzle this over mushrooms, asparagus, or any of your favorite veggies.
• Green beans – Use this sauce instead of the typical soup-based sauce for an elevated green bean casserole.
• Breakfast – Swap out hollandaise for this sauce for a new take on eggs Benedict. You can also make it thicker to act as stand-in for your standard gravy over biscuits (or add sausage in for a new take on sausage gravy).
• Potatoes – This sauce is a perfect accompaniment to any type of potatoes whether they’re mashed, smashed, baked, or fried. You can also use it as a dipping sauce for your french fries.

Storage and Freezing

Once the sauce has cooled you can cover the saucepan with plastic wrap or you can transfer it to an airtight container before refrigerating or freezing.

Since you can store it for a couple days, you can make it the day before you intend to serve it.

How to Store

Creamy peppercorn sauce can be stored in the refrigerator in an airtight container or ziploc bag for up to 3 days.

Can I Freeze Creamy Peppercorn Sauce?

You can freeze this sauce for up to 3 months in freezer bags or a freezer-safe container. You can also freeze it in an ice cube tray.

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Creamy Peppercorn Sauce

This Creamy Peppercorn Sauce without brandy is easy and affordable and will elevate any meal whether it's a weeknight or date night!

Course Sauce

Cuisine American

Keyword creamy peppercorn sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 92kcal

Ingredients

• 1 tablespoon whole peppercorn medley
• 1 tablespoon unsalted butter
• 2 tablespoons white onion minced
• 1 large garlic clove minced or pressed
• 1 teaspoon flour
• 1/2 cup heavy cream
• 1 cup low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon sugar

Instructions

• Crush peppercorns using a pestle and mortar or place in a plastic bag and crush using a rolling pin. Set aside.
• Over low heat, melt the butter in a large skillet. Add the onion and garlic, sauteing until soft and fragrant.
• Whisk in the flour to form a paste. Whisk in the cream until the mixture is smooth and bubbling.
• Whisk in the beef broth, Worcestershire sauce, salt, sugar and crushed peppercorns.
• Bring to a simmer, still over low heat, stirring occasionally. Simmer for 8-10 minutes, or until the mixture starts to thicken and coat the back of a spoon.
• Remove from heat and serve.
• If you’ve tried this recipe, come back and let us know it was in the comment

Nutrition

Calories: 92kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 286mg | Potassium: 115mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.1mg

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