The classic in 20 minutes

This creamy onion and pepper sauce is the stage on which black Kampot pepper shows what it can do. For steak, beef and pork fillet. Serves 4.

What you need

All quantities for 4 servings.

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The pepper

1 tbsp black Kampot pepper, coarsely crushed · 1 tsp fermented Kampot pepper (optional)

The base

2 large onions cut into fine strips · 2 tbsp butter · salt

The liquid

150 ml beef stock · 200 ml cream · 1 dash of cognac (optional)

Step by step

Sealed paper bag of black Kampot pepper from Cambodia

Step 1

Braise the onions

Heat the butter and braise the onion strips over medium heat for 8 to 10 minutes until golden. Patience pays off here.

Black Kampot pepper in a paper bag with window, whole peppercorns in front

Step 2

Toast the pepper

Add the crushed Kampot pepper and toast for a minute – this awakens the essential oils and removes the rawness.

Small heap of whole black Kampot peppercorns on a white background

Step 3

Deglaze

Deglaze with cognac, add the stock and reduce for three minutes.

Jar of fermented Kampot pepper by PeppCorn, single peppercorns beside it

Step 4

Finish

Stir in the cream and simmer for five minutes. Fold in the fermented berries only at the very end – do not boil, so they stay crisp.

View fermented pepper

Red Kampot pepper by PeppCorn in a paper bag with window, whole peppercorns in front
Red Kampot pepper in a paper bag with window, whole peppercorns in front

Tips from our kitchen

The sauce lives from freshly crushed pepper – pre-ground loses its citrus and woody notes within weeks. For a fruitier touch, replace half with red Kampot pepper. Serve with fried potatoes, green beans or simply a good baguette.

View red Kampot pepper

Questions about the recipe

Can the sauce be made without alcohol?

Yes. Simply use a little more stock instead of cognac – the sauce will be slightly milder but just as creamy.

Can I prepare it in advance?

Easily up to step 3. Add the cream and fermented pepper only just before serving.