Start by gathering the following ingredients:

• • 2 tablespoons black peppercorns
  • 2 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup heavy cream

In a small skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.

Add the black peppercorns to the skillet and continue to cook for another 2-3 minutes, stirring occasionally, until the peppercorns become aromatic and slightly toasted.

Remove the skillet from the heat and let the mixture cool down for a few minutes.

Transfer the cooled garlic and peppercorn mixture to a mortar and pestle or a spice grinder. Grind them into a coarse paste. If you prefer a smoother consistency, grind them for a bit longer.

In a separate saucepan, heat the heavy cream over low heat until it starts to simmer. Be careful not to let it boil.

Once the cream is simmering, add the ground garlic and peppercorn paste to the saucepan. Stir well to combine the ingredients.

Continue to simmer the mixture over low heat for about 10 minutes, stirring occasionally, until the cream thickens slightly and the flavors meld together.

Remove the creamy black pepper paste from the heat and let it cool down before transferring it to a sterilized jar or container.

Store the creamy black pepper paste in the refrigerator for up to a week. It can be used as a flavorful spread on sandwiches, a condiment for grilled meats, or as a base for pasta sauces and creamy dressings.

Enjoy the rich and creamy flavor of this homemade black pepper paste in your favorite dishes!