Creamy Pepper Sauce
-
Prep Time
5 MINS
-
Cook Time
10 MINS
- KCals 42
- Carbs 8G
2 Servings
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
Instructions
-
Mist a large frying pan with low calorie cooking spray and heat up. Throw in the onions and mushrooms, and cook until browned
-
Add the pepper and Worcestershire sauce and cook for a further minute
-
Add the stock to the pan and cook for a further 3 minutes
-
Remove the pan from the heat and add the quark. Keep stirring until it's fully incorporated
-
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!
-
Return the sauce to the pan and stir well - it will thicken it a bit more.
-
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!