A quick and simple sauce that goes well with steak or potatoes.

If possible, use a coarser black pepper.

If you want to make it thicker, add less cream.

For a “lighter” version, you can also replace the cream with milk.

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Ingredients :

• 500ml of full-fat cream
• 4 tbsp of crushed black pepper
• 150-200g of cheddar
• 1 beef stock cube

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Directions:

1. In a pot, bring the cream to simmer on medium-high heat.
2. As soon as it begins to simmer, reduce the heat and add the black pepper and the beef stock cube. Let it steep until the black pepper flavour permeates through all the sauce.
3. Reduce the heat to low. Grate and add the cheddar to the pot a handful at a time, stirring constantly until melted and smooth.
4. Taste and adjust seasoning.

Enjoy 😉