Low Sodium Creamy Peppercorn Sauce
Elevate your meals with this Low Sodium Creamy Peppercorn Sauce, a rich and flavorful accompaniment that's perfect for health-conscious foodies. This indulgent yet heart-friendly recipe combines the creamy decadence of heavy cream with the bold, zesty kick of freshly cracked black peppercorns, all while keeping salt to a minimum. Aromatic shallots, fresh thyme, and a splash of red wine vinegar bring depth and balance, while low sodium chicken stock serves as the perfect base. Ready in just 25 minutes, this sauce pairs beautifully with grilled meats, roasted vegetables, or even pasta, offering a gourmet touch without the high sodium content. Whether you're watching your sodium intake or simply seeking a healthier twist on a classic creamy peppercorn sauce, this dish is a must-try for adding restaurant-quality flavor to your home-cooked meals.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 tablespoons Unsalted butter
- 1 small Shallot
- 2 teaspoons Freshly cracked black peppercorns
- 1 cup Low sodium chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Red wine vinegar
- 1 tablespoon Fresh parsley, chopped
Directions
Step 1
Finely chop the shallot, ensuring not to leave any large pieces that might overpower the sauce.
Step 2
In a medium-sized saucepan, melt the unsalted butter over medium heat.
Step 3
Add the chopped shallot to the melted butter and sauté for about 3-4 minutes, or until the shallot is soft and translucent.
Step 4
Gently crack the peppercorns using a pepper mill or by placing them in a zip-lock bag and crushing them with a rolling pin. Add to the saucepan.
Step 5
Pour in the low sodium chicken stock, increasing the heat to bring it to a gentle simmer. Allow it to reduce for about 5-6 minutes.
Step 6
Lower the heat and stir in the heavy cream, making sure to incorporate it well into the mixture.
Step 7
Add the fresh thyme leaves and continue to cook on low heat, stirring occasionally, until the sauce thickens to your desired consistency, approximately 5 minutes.
Step 8
Stir in the red wine vinegar to add a slight tang, balancing the richness of the cream.
Step 9
Finish the sauce by mixing in the fresh chopped parsley.
Step 10
Taste and adjust if needed, but remember it's designed to be a low sodium recipe, so avoid adding any salt.
Step 11
Serve immediately over your choice of grilled meats or vegetables, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (441.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 661.2 |
| Total Fat 64.7g | 0% |
| Saturated Fat 38.1g | 0% |
| Cholesterol 182mg | 0% |
| Sodium 191.9mg | 0% |
| Total Carbohydrate 11.1g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 3.3g | |
| Protein 2.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 64.0mg | 0% |
| Iron 1.2mg | 0% |
| Potassium 255.0mg | 0% |
Source of Calories