Recipe for la sauce au poivre noir from Marmiton:

One tablespoon of ground black pepper from a table grinder (you can't use ready-made pepper, it's too fine and dusty and the flavor is already gone, so you have to use it freshly ground)

200 milliliters of whipping cream (3% is enough, if you have a labeled fat content)

Beef stock powder (fond de veau).

200 ml of fresh light cream (if there is a labeled fat content, 3% is enough)

Beef stock powder (fond de veau), this is very common in the French supermarkets, usually beef broth concentrated out of the domestic maggie may have a corresponding product, or use chicken instead of OK

A raw egg yolk

Half a tablespoon of brandy (Cognac)

The practice is very simple!

Pour all the ingredients except the egg yolk into a saucepan, heat slowly over low heat and stirring constantly with a wooden spoon, simmer for about 5 minutes and keep it at a gentle boil, but do not overheat or it will scorch easily.

After 5 minutes, add the egg yolks, stirring quickly and without stopping. The sauce will start to thicken, so keep the heat down. Once the sauce has thickened, you can remove it from the heat and serve

The whole process takes less than 7 minutes. It's quick and easy, and the flavor is absolutely authentic.