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+ servings

Creamy Pepper Sauce

  • Prep Time
    5 MINS
  • Cook Time
    10 MINS
  • KCals 42
  • Carbs 8G
2 Servings


  • 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


  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!