Black Pepper-Garlic Sauce (Shack Saturdays Special)

Pepper Garlic Sauce - ICSIt’s that time of the year again and it’s snowing in my blog too. 🙂 Enjoy hot Black Pepper-Garlic Sauce with your choice of roast meat or Steak. It’s our all-time favourite and exceptionally easy to make.

Preparation Time 10-15 minutes 
Cooking Time 15-20 minutes
Servings  2-3
Main Ingredients Black Pepper Corns & Garlic
Course  Condiment
Level of Cooking  Medium

Pepper Garlic Sauce - Ingredients - Indian Curry ShackIngredients                                                                  

  • Onion  1 large sliced thinly
  • Finely Minced Garlic  5-7 cloves
  • Crushed Black Pepper Corns  1 teaspoon
  • Brown Sugar  1 teaspoon
  • Soy Sauce  2 tablespoons
  • Worcestershire Sauce  2 tablespoons
  • Cornflour  1 tablespoon + Water  1 cup  Mixed together
  • Sesame Oil  1 teaspoon
  • White Button Mushrooms  3-4 sliced thinly
  • Cooking Oil (preferably Olive Oil)  2 tablespoons
  • Salt  to taste


Pepper Garlic Sauce in the making - Indian Curry ShackStep 1
Heat a pan with olive oil. Add sliced onions and sauté for 2 minutes. Then add minced garlic and sauté  until golden and reduced. Add sliced mushrooms and sauté for a minute.

Step 2
Now add Soy Sauce, Worcestershire Sauce, Brown Sugar and Crushed Black Pepper Corns and give a nice stir. Add the Cornflour solution and stir till slightly thickened.

Chicken Strip with Pepper Garlic Sauce - Indian Curry ShackStep 3
Your smooth and silky Black Pepper-Garlic Sauce is ready. Serve hot.

It’s great for dressing up a Steak or Chicken Chop or any roast meat with Fries on the side.

Relish your Palate!



  1. This sauce has me drooling. I would definitely pour it on a steak, pork chop or chicken breast or eat it with a spoon right out of the dish. 🙂

  2. Yumm! This looks awesome… 🙂

  3. Pingback: Fiesta Friday #46 | The Novice Gardener

  4. You will never guess what I am having for dinner tonight – a nice filet! Your sauce would be perfect . I do not have any mushrooms but I bet it would be good without. Thanks for bringing a new recipe to the party goers at FF #46 🙂


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