Creamy Pepper Sauce

This Creamy Pepper Sauce is the best slimming-friendly accompaniment to steak – especially if you’re counting calories or following a diet plan like Weight Watchers.

This sauce is really versatile and would be great with all sorts of different meats and vegetables!

Creamy Pepper Sauce | Slimming & Weight Watchers Friendly

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 👍

We’ve got loads of tasty sauces and gravies for you to try – take a look!

How many Calories are in this Creamy Pepper Sauce?

There are 42 calories in each portion of our slimming friendly Creamy Pepper Sauce. This means it falls into our Everyday Light recipe category. 

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Creamy Pepper Sauce suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Stock cubes
  • Worcestershire Sauce

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Creamy Pepper Sauce?

This sauce has 1 Point per portion! That leaves you with a heap of Points to enjoy on whatever you fancy!

How to make this Creamy Pepper Sauce

This Creamy Pepper Sauce is really simple to make, and is super quick too! Here’s a summary;

  • Fry the onions and mushrooms until brown, then add the pepper and Worcestershire sauce
  • Add the stock and reduce a little
  • Remove from the heat and stir in the quark
  • Thicken with xanthan gum
  • Season and serve as an accompaniment to something listed below

What should you should serve with Creamy Pepper Sauce?

This sauce will go with pretty much anything you fancy – here are some suggestions:

  • Steak
  • Chicken
  • Pork
  • Jacket Potato
  • Chips

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Do you need any special ingredients to make Creamy Pepper Sauce?

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There isn’t anything unusual in this recipe – you can get all of the ingredients in the supermarket!

We use Xanthan Gum to thicken this sauce. It’s a Gluten Free thickening agent which we use instead of cornflour. You only need a tiny, weeny bit!

You can find Xanthan Gum down the “free from” aisle of most supermarkets, or you can pick some up online from Amazon.

Can you cook Creamy Pepper Sauce another way?

You need to cook this sauce using the method below – it isn’t suitable to cook in a different way.

How do you know when Creamy Pepper Sauce is cooked?

You should cook this sauce until the mushrooms and onions are tender, and the sauce is thick and glossy.

This should take approx 10 minutes on the hob.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Creamy Pepper Sauce in the fridge?

Once you’ve served this sauce, you should ideally eat it straight away.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Creamy Pepper Sauce in the fridge for approximately 3 days or so. 

Can I freeze Creamy Pepper Sauce?

This recipe isn’t suitable for freezing – it’s super quick to make from fresh so will be ready in a jiffy!

How do I reheat Creamy Pepper Sauce?

From chilled: Place the sauce in a small saucepan and reheat on a very low heat until piping hot. This will take around 5 minutes. Be careful not to heat too quickly as it may split.

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Creamy Pepper Sauce | Slimming & Weight Watchers Friendly

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Creamy Pepper Sauce | Slimming & Weight Watchers Friendly

Votes: 38
Rating: 3.66
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Servings

Prep Time

Cooking Time

servings 5 minutes 10 minutes

Calories

WW

Carbs

42kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per servings Per servings Per servings
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INGREDIENTS
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INSTRUCTIONS
  1. Mist a large frying pan with Low Calorie Cooking Spray 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!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

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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39 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. 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???

  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 🙂

  9. Here’s what I just tried. 1 small onion chopped up, 300 grams of mushrooms chopped, 1 Oxo beef cube in 200 mill water and half a garlic clove crushed. I fried it all until nice and reduced and soft in fry light. Then added the frying pan contents into the jug of beef stock then I blitzed it to a smooth mix with hand blender. Then I added about a tablespoon of crushed peppercorns then mixed these in to the sauce. I left it to cool down to warm to touch. Finally I added 2 tablespoons of zero fat Greek style yoghurt. I’ve got to say this was as good as any peppercorn sauce I’ve had. To prevent splitting you simply just have to add it to anything once it’s cooled down to warm. Then reheat it in microwave and it doesn’t split.

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