Syn Free Creamy Pepper Sauce | Slimming World

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.

You can buy it on Amazon, and we’ll be adding more recipes that use it in due course.

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.

Frylight Find Out More

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Syn Free Creamy Pepper Sauce | Slimming World

Votes: 30
Rating: 3.63
Rate this recipe!


Prep Time

Cooking Time

servings 5 minutes 10 minutes



Slimming World 

42kcal 1

Smart Points (Flex/Freestyle)



Per servings Per servings Per servings
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  1. Mist a large frying pan with frylight and heat up. Throw in the onions and mushrooms cook until browned
  2. Add the pepper & Worcestershire sauce and cook for a further minute
  3. Add the stock to the pan and cook for a further 3 minutes
  4. Remove the pan from the heat and add the quark, keep stirring until it's been incorporated
  5. Place 200ml of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well - and keep whisking!
  6. Return the thickened sauce to the pan and stir will - it will thicken the sauce.
  7. Gradually higher the heat, making sure to stir the sauce till it's bubbling. Taste, check the seasoning. Add more salt and pepper to taste then serve!

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Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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  1. Just tried this sauce and I simply wanted to lick the plate! We made it with chicken stock and didnt need the xantham gum it was fab as it was. Thanks for sharing this recipe 😊

  2. I made this tonight have made before but without the can’t xnathum gum but added it tonight what a difference !! so so tasty whole family loved it will definitely make again.

    1. Hi Sharon
      It’s just 3 average sized (probably medium sized) closed cup mushrooms. You of course add more or less according to taste

  3. I have no idea what the gum is, never seen it in any Uk shops. So i tied it without and it was watery, the quark curdled and split and we had to throw it out. Hmm

    1. Hi Lesley
      You can find Xanthan Gum in the Free From aisle in most supermarkets (Asda definitely sells it). As well as thickening it stabilises sauces so they do not split when heated, which makes it ideal for sauces containing quark or yogurt

  4. I got a pot of the Xanthan Gum from the internet. It woukdnt mix so I could see tiny white bits. Then I have tried to mix it in cold liquid, lumpy again. What am I doing wrong???

    1. Hi Denise
      You only need the smallest amount of Xanthan gum and you need to really whisk it well to make sure it dissolves. Hope that helps.

  5. I’ve just made this sauce but substituted the Worcester sauce for mushroom ketchup, delicious!!! Fabulous recipe thank you 😊

  6. Have bought some Xanthin Gum to try this sauce but I am a little confused over the quantity – is it three quarters of a teaspoon of 3 to 4 teaspoons? Likewise with the onion – half an onion or 1 to 2 onions please?

    1. Hi Shirley
      Yes it should be fine to freeze as it contains xanthan gum, which as well as being a thickener also acts as a stabiliser which stops things splitting and curdling during cooking and freeing

  7. Is it me or is there no actual mention of ‘pepper’ in the ingredients for this? Is it made using standard white or black pepper or actual peppercorns? And how much? Thanks

  8. We made it last night and it is lovely.
    Looking forward to more recipes with the Xanthan gum – it really transforms it.
    We’ve found a lot of SW recipes use fromage frais/greek yoghurt and I find they taste horrid because of it. Quark and Xanthan gum all the way 🙂

    1. Hi Susan,
      I can’t upload photos to this comment section! It comes in a small cylindrical drum, similar in size to a pot of baking powder. You’ll find it on the Free-From aisle of most supermarkets. Hope that helps!

    1. Hi Gail
      Yes it should be fine to freeze as it contains xanthan gum, which as well as being a thickener also acts as a stabiliser which stops things splitting and curdling during cooking and freezing.

    1. Hi Dani
      Are you outside the UK? It’s hard to advise without knowing the sorts of products you might have access to! You could try a thick yogurt, but add it away from the heat to prevent it splitting. Otherwise, you could try something like a lightest Philadelphia type, low fat cream cheese, but obviously you’d need to add the Syns. 🙂

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!