Description

A flavorful and quick Black Pepper Sauce perfect for enhancing dishes with a savory, slightly sweet, and spicy kick. Made with a blend of black pepper, soy sauce, Worcestershire sauce, and tomato paste, this sauce is easy to prepare on the stovetop and pairs beautifully with meats, vegetables, and rice.

Ingredients

Sauce Base

1 cup chicken broth
1 tsp black pepper (crushed)
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp tomato paste
1 tbsp cornstarch

Sauté

1 tsp vegetable oil
¼ cup onion (chopped)
1 tbsp garlic (minced)

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Instructions

Prepare the Sauce Mixture: In a mixing bowl, combine the chicken broth, crushed black pepper, brown sugar, Worcestershire sauce, soy sauce, tomato paste, and cornstarch. Stir well to dissolve the cornstarch and set the mixture aside.
Sauté Aromatics: Heat a pan over medium heat and add the vegetable oil. Once heated, add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent, releasing its aroma.
Cook the Sauce: Pour the prepared liquid sauce mixture into the pan with the sautéed onions and garlic. Stir continuously over medium heat until the sauce thickens to a flowing consistency, ensuring the cornstarch activates properly and the flavors meld together.
Finish and Serve: Remove the pan from the heat once the sauce has thickened. Serve immediately as a delicious accompaniment to your favorite dishes.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian Worcestershire sauce.
Adjust the amount of black pepper to control the spiciness according to your taste.
This sauce pairs well with grilled meats, steamed vegetables, or fried rice.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.