Black & Salted Kampot Pepper Steak Sauce

Black & Salted Kampot Pepper Steak Sauce

This creamy, decadent sauce is traditionally drizzled over a juicy steak and washed down with a full-bodied bottle of red. We’re certainly not stopping you...

INGREDIENTS

  • 150ml good quality beef stock/bone broth
  • 1 garlic clove, finely chopped
  • 2 tbsp whisky (preferably a peated one such as Laphroaig or Ardbeg)
  • 2 tsp Worcestershire sauce
  • 1 tbsp English mustard
  • 200ml double cream
  • 1 tsp salted Kampot pepper
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives

METHOD

  1. For the sauce, add the stock to a saucepan, bring to the boil and simmer until reduced by half.
  2. Add the garlic, whisky, Worcestershire sauce, mustard, cream and black & salted pepper. Stir and bring to the boil over a high heat.
  3. Season with salt, and cook on medium heat for a further 8-10 minutes. The sauce should be the consistency of pouring cream.
  4. Once cooked, set aside until ready to serve. Garnish with freshly chopped parsley and chives.