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.
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
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.
Step 2
Toast the pepper
Add the crushed Kampot pepper and toast for a minute – this awakens the essential oils and removes the rawness.
Step 3
Deglaze
Deglaze with cognac, add the stock and reduce for three minutes.
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.
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.
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.