Creamy Pepper Sauce

  • 5MINS
  • 10MINS
  • 42KCAL

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.

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Easy Peasy Creamy Pepper Sauce pinchofnom.com
4

NutritionPer Serving

  • Calories42
  • Carbs8g
  • Protein3g
  • Fat0.2g
  • Saturates0.1g
  • Sugars3g

Creamy Pepper Sauce - Pinch of Nom Slimming Recipes

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 to know in the blurb!

Our slimming friendly take on the classic steak accompaniment Creamy Pepper Sauce is so tasty that you’d never guess it was low on calories!

Although traditionally served with steak, this sauce is super versatile and is delicious when served with pretty much any meat or veg. It’s a really easy way to jazz up a meal and a fantastic alternative to gravy – try it with your roast dinner, trust us!

You could make this Creamy Pepper Sauce without the onions and the mushrooms if you wanted, but we really think that it adds an extra depth of flavour and they’re chopped so finely that you won’t really notice that they’re there.

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 cube
  • Worcestershire sauce

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

How Weight Watchers friendly is this Creamy Pepper Sauce?

  • You need to count 1 Point per portion of this Creamy Pepper Sauce recipe if you’re on WW Green. 
  • You need to count 1 Point per portion of this Creamy Pepper Sauce recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Creamy Pepper Sauce recipe if you’re on WW Purple.

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

We use Xanthan Gum to thicken this sauce. It’s a gluten free thickening agent which we use instead of cornflour and you only need a tiny, weeny bit!

This post contains affiliate links: what this means

You can find xanthan gum in the “free from” aisle of most supermarkets, or you can also pick some up online from Amazon.

pinch of nom amazon image

You’ll need a good whisk for this recipe. We love this one from Amazon as it folds flat which means that storage is super easy!

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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.

Step 1

Mist a large frying pan with low calorie cooking spray and heat up. Throw in the onions and mushrooms, and cook until browned.

Step 2

Add the pepper and Worcestershire sauce and cook for a further minute.

Step 2 pinchofnom.com

Step 3

Add the stock to the pan and cook for a further 3 minutes.

Step 4

Remove the pan from the heat and add the quark, keep stirring until it’s completely incorporated.

Step 4 pinchofnom.com

Step 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!

Step 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

Return the sauce to the pan and stir well – it will thicken it even more.

Step 6 pinchofnom.com

Step 7

Gradually raise the heat, making sure to stir the sauce till it’s bubbling. Taste and check the seasoning. Add more salt and pepper to taste and then serve!

Creamy Pepper Sauce - Pinch of Nom Slimming RecipesWhat should you should serve with this Creamy Pepper Sauce?

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

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How do you know when this Creamy Pepper Sauce is cooked?

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

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.
  • Prep Time
    5 MINS
  • Cook Time
    10 MINS
  • WW
    1 Smart
    Points
  • KCals 42
  • Carbs 8G
  • WW Points:
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 300 ml beef stock 1/2 a beef stock cube dissolved in boiling water
  • 2 tbsp quark
  • ½ brown onion chopped very finely
  • 3 mushrooms chopped very finely
  • 1 tsp freshly ground black pepper
  • ¾ tsp xanthan gum
  • low calorie cooking spray
  • a dash of Worcestershire sauce
  • salt and pepper to taste

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Mist a large frying pan with low calorie cooking spray and heat up. Throw in the onions and mushrooms, and cook until browned
  2. Add the pepper and 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 fully 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 sauce to the pan and stir well - it will thicken it a bit more.
  7. Gradually raise the heat, making sure to stir the sauce till it's bubbling. Taste and check the seasoning. Add more salt and pepper to taste and then serve!

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41 comments

See what others have to say

LesleyWednesday 1st May 2019

Can you freeze the sauce

Reply

    Emma TMonday 3rd June 2019

    Hi Lesley,

    This recipe isn’t suitable for freezing ????

    Reply

michelleFriday 22nd March 2019

Would this work with light philly using the same method?

Reply

    Tracey WoskoSunday 16th February 2020

    Made this sauce today and served it with steak was lovely, thank you for the recipe.

    Reply

      Sharon FitzpatrickWednesday 13th May 2020

      Hi Tracey, we’re so pleased to hear you liked the Creamy Pepper Sauce, perfect served with a steak! Thanks for taking the time to tell us.

Mary QuigleySunday 10th February 2019

Hi,this might sound stupid but iv never heard of a brown onion???

Reply

Jonathan BrearleySaturday 24th November 2018

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.

Reply

DaniMonday 1st October 2018

Hi , I cant get quark where I live, what could I use instead?

Reply

Gail ByrneTuesday 28th August 2018

Can tis sauce be frozen if there is some left it’s a shame to throw it out it is fabulous x

Reply

Jill ColemanSunday 28th January 2018

Can I freeze this sauce

Reply

Susan fitzgeraldFriday 26th January 2018

Hi have u a pic anyone of the xanthan gum never seen it b4 thanks sue

Reply

Emma TTuesday 12th September 2017

Hi Sheena,

So glad you enjoyed it!

Reply

ToniSaturday 19th August 2017

Hi i wont to try this recipe but cant find xanthan gum in spain what else could i use please

Reply

    Emma TMonday 11th September 2017

    Hi Toni,

    Xanthan gum is available in the Free From section of most supermarkets – it’s usually in a tall, narrow tub!

    Reply

Mrs CoxSaturday 12th August 2017

Ive pressed to print 3 times and just get blank paper

Reply

    Emma TMonday 11th September 2017

    Hi Mrs Cox,

    We are looking into printing issues, this may have already been resolved.

    Hope that helps!

    Reply

TeriFriday 30th June 2017

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 🙂

Reply

    KateFriday 7th July 2017

    Hi Terri
    Glad you like it. We love xanthan gum too!

    Reply

Helen JayFriday 12th May 2017

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

Reply

    KayFriday 12th May 2017

    There’s 1 tsp Freshly Ground Black Pepper in the recipe 🙂 It’s defiantly there!

    Reply

shirley winstanleySaturday 6th May 2017

hi,
i made this and its lovely, can it be frozen??

Reply

    KateTuesday 9th May 2017

    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

    Reply

Gill MullaneySaturday 29th April 2017

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?

Reply

    KateWednesday 3rd May 2017

    Hi Gil
    When we write our recipes 1/2 = half etc

    Reply

Emma HallewellSaturday 15th April 2017

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

Reply

A.qureshiTuesday 11th April 2017

The potatos look delicious in the pic. How did you make them? Thanks

Reply

DonnaMonday 10th April 2017

What pepper sauce do u use

Reply

Sharon BanksFriday 10th March 2017

Tried this last night and I have to say it is amazing and has earned me some snuggle points. Thanks for the recipe

Reply

    KateFriday 10th March 2017

    Hi Sharon
    Hahahaha Glad you like it

    Reply

DeniseSunday 5th March 2017

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???

Reply

LesleySaturday 4th February 2017

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

Reply

    KateSunday 5th February 2017

    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

    Reply

JaneWednesday 1st February 2017

Don’t forget mushrooms are speed so the more the merrier !!

Reply

SharonWednesday 18th January 2017

What is the measurement for the quantity of mushrooms please?

Reply

    KateThursday 19th January 2017

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

    Reply

Kate FinanMonday 16th January 2017

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.

Reply

Wendy MurrayFriday 13th January 2017

Why am I not able to pront the recipe off. It looks delicious.

Reply

    KaySaturday 14th January 2017

    Hi Wendy, just press the print button and it should print x

    Reply

Karen BTuesday 22nd November 2016

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 ????

Reply

    DebbieTuesday 14th February 2017

    was it a chicken flavour stock melt or a stock cube?

    Reply

      KateTuesday 14th February 2017

      Hi Debbie
      We used a chicken stock cube, but you could use a stock melt if you prefer

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