We love steak, and this Syn Free Creamy Pepper Sauce is a perfect accompaniment!
Saturday night tradition is to have steak, pepper sauce and some chips, even before we embarked on our Slimming World journey.
The only problem is the way that we used to make pepper sauce wasn’t exactly Slimming World friendly. First up there would be olive oil, then a heap of double cream. I think there would be at least 20-30 syns in the pepper sauce of old.
We’ve tried a few times at making syn free pepper sauce. We tried a few recipes that are floating out there on the inter webs, but most if I’m honest, weren’t very good at all.
They’d either split, be too fussy, or taste a bit like peppery dishwater. We’ve even tried doing this with fat free creme fraiche and it was vile.
Roll forward to today, and us finally nailing a Syn Free Creamy Pepper Sauce that didn’t split, and was actually pretty easy to make.
The secret? A think called Xanthan Gum.
It’s a thickening agent that a lot of us chefs use due to it’s amazing versatility on a molecular level. All you need to know is that it’s syn free, gluten free and it thickens hot and cold things.
The mushrooms and onions in this recipe are optional BUT recommended. They help add depth of flavour and a bit of extra speed. You could even substitute the pepper with a tsp of Dijon or wholegrain mustard and turn it into a Diane sauce sans brandy. You’d need to syn the mustard of course!
Fallen off the wagon and need some motivation, or want to help others on their journey?
Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?
You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?