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.

pepper-sauce

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!

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Syn Free Creamy Pepper Sauce | Slimming World

Votes: 11
Rating: 3.91
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Servings

Prep Time

Cooking Time

servings 5 minutes 10 minutes

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Calories

Weight Watchers

Slimming World 

42kcal 1

Smart Points

Zero

Syns

Per servings Per servings Per servings
INGREDIENTS
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INSTRUCTIONS
  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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IMPORTANT INFORMATION

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’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should 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 pinchofnom.com 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 pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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Kay
Kay

19 Comments
  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. 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

  5. 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

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