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Black Pepper-Garlic Sauce

Ming says: This pungent, garlicky sauce owes its being to a famous crab and chile dish from Singapore. I wanted to concoct something similar using lobster, which is easier to eat than crab. With the help of a friend, Chris Yoh, I came up with the very dish, which has been a runaway hit ever since it was introduced at Blue Ginger. Its success made me realize that the sauce itself had a future.

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  • 1 tablespoon grapeseed or canola oil

  • 20 thinly sliced Garlic Cloves

  • 1 cup cut 1/2cm thick scallion white and green parts

  • 1 teaspoon medium-ground Black pepper

  • 2 cups Dry White Wine

  • 2 cups Master Chicken Broth or low-sodium canned chicken broth

  • 2 tablespoons Fish sauce nam pla

  • 1 Lemon juice only

  • 8 tablespoons unsalted butter cut into 1-tablespoon pieces


  • 1.

    Heat a wok or large sauté pan over high heat.

  • 2.

    Add the oil and swirl to coat the pan.

  • 3.

    Add the garlic and stir-fry until soft, about 30 seconds.

  • 4.

    Add the scallions and black pepper, and stir.

  • 5.

    Add the wine, stock, fish sauce, and lemon juice and cook until the liquid is reduced by half, about 2 minutes.

  • 6.

    Transfer the mixture to a blender and blend on high speed to purée.

  • 7.

    With the machine running, add the butter to form a creamy sauce.

  • 8.

    Use or store. Lasts 1 month, refrigerated.

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Posted by Pina MoschioneReport
I made this sauce ages ago after watching the episode. It is a little fiddly cutting everything up thinly, however it is so worth it as the final flavour is just outstanding. I have used it to coat potatoes, as a base for pasta as well as a great sauce when stirfrying.