Description
Peri peri cream sauce is the ultimate steak sauce recipe. A comforting, tangy and spicy creamy sauce where the heat level is easily adjusted!
Ingredients
Units
Scale
- 1 cup peeled, quartered shallot onions (preferably banana shallots. 250g pre-peeling and 180g after)
- 1 tbsp butter
- 3 tbsp water
- 7/8 cup heavy cream (200ml)
- 2 rounded tsp green peppercorns in brine, drained (13g)
- 3-4 large red piri piri chilis in vinegar, whole and drained (more or less to desired heat level).
- 2 tbsp Worcestershire sauce
- 1 tbsp dried basil
- 1 tbsp dried tarragon
- Salt and pepper to taste
Instructions
- Gather all the ingredients. Peel the shallots and cut them in four (like a cross) if using large banana shallots. Smaller shallots don't have to be cut.
- Melt butter on medium high heat. Add the shallot and cook until translucent and a little browned around the edges. Using a spatula, press the onions a little into the pan so that the inside layers pops out of the onions so you get single onion pieces.
- Add water and once the water has been evaporated, add in the heavy cream. Add all the other ingredients to the saucepan and give it a stir. On medium heat, let this mixture thicken for a couple of minutes.
- Serve with grilled or seared steaks, scalloped potatoes and grilled halved tomatoes. Because I like the sauce extra spicy, I like to mince one piri piri on my plate and mix it into the sauce.
- Pro-tip: Start making this peri peri cream sauce after you have cooked the steaks and they are resting, and use the steak juices in the sauce for extra flavor!
Notes
The green peppercorns in brine brand I'm using: Opies
The red piri piri chilis in vinegar brand I'm using: Figaro
Any kind will do, also homemade! Read blog post if you need to find substitutes or links to recipes for homemade.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sides
- Cuisine: French
Nutrition
- Calories: 171
- Sugar: 3.3
- Sodium: 136
- Fat: 12.8
- Saturated Fat: 7.9
- Carbohydrates: 13.1
- Fiber: 0.6
- Protein: 2.5
- Cholesterol: 44