Pepper Sauce on the Arteflame Grill

This rich and creamy pepper sauce made on the Arteflame grill is the perfect accompaniment to grilled steaks, chicken, or even vegetables. Using the flat cooktop allows you to make the sauce directly on the grill, infusing it with smoky flavors while keeping the preparation simple.

Ingredients:

• 1 cup heavy cream
• 1 tablespoon butter
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 small shallot, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon brandy or cognac (optional, for extra depth)
• 1 teaspoon Worcestershire sauce
• Salt, to taste
• Fresh parsley, for garnish

Instructions:

1. Fire Up the Arteflame Grill

Start by preparing your Arteflame grill. Soak three paper napkins in vegetable oil, stack them in the grill, and arrange firewood over them. Light the grill and let it heat up for about 20 minutes until the center grate is ready for high-heat cooking, and the outer flat cooktop is warm enough to start making the pepper sauce.

2. Toast the Peppercorns

Place a small amount of butter onto the flat cooktop, closer to the center for higher heat. Once melted, add the crushed peppercorns. Toast them for 1-2 minutes until they become fragrant. Be careful not to burn them—adjust the placement on the griddle if needed to maintain optimal heat control.

3. Sauté the Shallots

Move the toasted peppercorns toward the cooler outer area of the flat cooktop. In the center, add the chopped shallots to the butter and sauté until soft and translucent, about 3-4 minutes.

4. Deglaze with Brandy or Cognac (Optional)

If using brandy or cognac, add it to the shallots and cook for 1-2 minutes until most of the alcohol evaporates. This step enhances the flavor of the sauce, but you can skip it if preferred.  Don't pour too much Brandy or Cognac close ot the fire or you'll flambé it!!!

5. Add Cream and Other Ingredients

Move the sautéed shallots to a slightly cooler zone and pour in the heavy cream. Stir in the Dijon mustard and Worcestershire sauce. Let the sauce simmer gently for 5-7 minutes, stirring occasionally to combine all the flavors and thicken the sauce. Add salt to taste.

6. Finish the Sauce

Once the sauce has thickened to your liking, return the toasted peppercorns to the mixture and stir them in. Let the sauce sit on the outer edges of the flat top to keep warm until serving.

7. Serve

Spoon the pepper sauce over grilled steaks, chicken, or vegetables. Garnish with fresh parsley for a touch of color and freshness.

Tips:

• Heat Control: Use the different heat zones on the Arteflame to ensure your sauce cooks evenly without burning.
• Adjust Consistency: If the sauce becomes too thick, add a splash of water or more cream to thin it out.
• Customize: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce.

Variations:

1. Green Peppercorn Sauce: Swap black peppercorns for green peppercorns for a more delicate flavor.
2. Garlic Pepper Sauce: Add minced garlic along with the shallots for an extra layer of flavor.
3. Mushroom Pepper Sauce: Sauté sliced mushrooms with the shallots for a hearty, earthy twist.
4. Bourbon Pepper Sauce: Replace brandy with bourbon for a sweeter, smoky note.
5. Creamy Herb Pepper Sauce: Stir in fresh chopped herbs like thyme or rosemary towards the end for a fragrant touch.

Best Pairings:

• Grilled ribeye or strip steak
• Grilled chicken breasts
• Grilled vegetables like asparagus or bell peppers
• Mashed potatoes or crispy potato wedges