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.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
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!
Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Avocado Oil flavours are ideal for this Syn Free Creamy Pepper Sauce recipe.
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We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!! The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use! Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.
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