Pepper sauce, or "sauce au poivre," is a classic French accompaniment traditionally made with veal stock, cream, and crushed peppercorns, often served with steak. It showcases the French love for rich, buttery sauces that highlight bold spices.

In Burgundy, the sauce may include red wine; in the Loire Valley, a touch of mustard is added. Some regions use demi‑glace instead of broth for a deeper flavor, while others incorporate cognac for a fragrant finish.

It is most famously poured over a grilled or pan‑seared steak, especially "steak au poivre." It can also accompany roasted poultry, pork tenderloin, or vegetables like cauliflower.

Pepper sauce is a staple for bistro‑style dinners and special occasions such as anniversaries or holiday meals where a rich, comforting sauce elevates a simple cut of meat.

Instead of traditional veal stock, this version uses vegetable broth, making it suitable for vegetarians while retaining the classic peppery, creamy texture. The cognac flambé adds authentic depth without meat.

Common errors include over‑browning the shallots, burning the peppercorns, and adding cream too early, which can cause curdling. Also, seasoning too early can lead to an overly salty final sauce.

Cognac provides a stronger, sweeter aromatic profile that complements the pepper and cream. Flambéing quickly evaporates the alcohol while preserving the flavor, which is a classic French technique.

Yes, the sauce can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and gently reheat over low heat, whisking in a splash of broth if it thickens too much.

The sauce should be glossy, smooth, and thick enough to coat the back of a spoon without running off. It should have a pale ivory color due to the vegetable broth, unlike the deeper hue of meat‑based versions.

When a spoon dipped into the sauce leaves a thin, continuous ribbon that slowly slides off, the reduction is complete. The aroma will be fragrant with pepper and a subtle hint of cognac.

The YouTube channel 750g specializes in clear, step‑by‑step cooking tutorials that focus on classic French techniques, modern twists, and making restaurant‑quality dishes accessible to home cooks.

Channel 750g emphasizes precise technique explanations, safety tips like safe flambéing, and offers vegetarian adaptations of traditionally meat‑centric French recipes, setting it apart from channels that stick strictly to classic preparations.