Black Pepper Sauce 20.000

(Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

May 7, 2019

This is chef Peter Chang’s "secret sauce," used to enhance meat dishes. It is used in the related recipe Soy-Braised Beef and Potatoes, and we think it tastes great with the Tomato and Egg Scramble, too.

Make Ahead: The sauce can be refrigerated in an airtight container for up to 3 months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 20 servings; tablespoons makes 1 1/4 cups

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 teaspoon Knorr granulated chicken bouillon OR 1 small chicken bouillon cube, crushed
  • 3/4 cup ketchup
  • 2 tablespoons liquid Maggi Seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons plus 1 teaspoon freshly ground black pepper
  • 1/4 cup sugar

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Combine the butter and chicken bouillon in a medium, microwave-safe bowl (preferably glass). Cover with a paper towel and microwave on HIGH for 45 seconds, then stir well to make sure the bouillon has dissolved.

Whisk in the ketchup, Maggi Seasoning, Worcestershire sauce, pepper and sugar, until well incorporated. The sauce is ready to serve or store.

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Recipe Source

From chef-restaurateur Peter Chang.

Tested by Miriam Albert and Helen Horton.

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