Traditional Creamy Peppercorn Sauce
How to make a delicious Traditional restaurant standard black Peppercorn Sauce, easy step by step instructions, from start to finish.
Ingredients
Method
- 1 Banana Shallot (finely chopped)
- 2 Cloves Garlic (finely chopped)
- 30g / 1oz Butter (unsalted)
- 8g / 1tbls Black Peppercorns (freshly cracked)
- 75g / 75mls Red wine or Marsala
- 200g / 200mls Beef stock (hot)
- 125mls Double / Heavy Cream
- 6g / 1tsp English or French Mustard
- 6g / 1tsp Cognac Brandy (optional)
- Salt to taste
- Finely dice the shallot and the garlic.
- Coarsely grind the peppercorns with a pestle and mortar.
- Melt the butter in a non-stick frying pan over medium heat.
- Once melted and foamy, add the finely chopped shallot and garlic to the pan and coat them in the hot butter.
- Add the cracked black peppercorns to the pan, mix together, turn down the heat to low, and slowly cook for 10 minutes until the shallots are soft, stirring often.
- Add the red wine to the pan, increase the heat to medium, and bring it to a steady simmer.
- Reduce the red wine by half.
- Add the mustard and mix it in.
- Once the liquid is reduced, add the beef stock, bring to a steady simmer, and reduce by half once more.
- Once the beef stock has reduced, add the cream and blend it in. Your sauce should now start to thicken.
- Test for seasoning at this point.
- Add the cognac / brandy (optional) and mix it in.
- Cook for 1 minute, transfer to a cream or gravy boat, and serve with any meat, especially roast chicken, prawns, and, of course, beef steaks.
- Enjoy.
Equipment & products used in my kitchen and videos
4 stainless-steel non-stick 10cm / 4″ Crumpet Rings
