Creamy Garlic Peppercorn Sauce | How To Make Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made easily at home.

Slice off the end of the brown onion opposite the root and slice it in half, then peel off the skin.

Dice the onion finely, trimming off any excess flesh from the root.

Slice each clove of garlic in half, lay it flat, and thinly slice it. Alternatively, you can use minced garlic.

Chop 3 grams of flat leaf parsley by scrunching it together and thinly slicing it.

Heat a large heavy-based skillet over high heat and add 3 tablespoons of clarified butter, allowing it to slowly melt.

Once melted, add the diced onions and sauté for 3 minutes until golden and translucent, stirring frequently to prevent burning.

Add the sliced garlic and stir constantly for 45 seconds to avoid burning the garlic.

Pour in 2 tablespoons of brandy, stirring frequently for 1 minute to reduce it, being careful as it may flambe.

Add 1 tablespoon of coarsely cracked black pepper, 1 tablespoon of green peppercorns, and 50 milliliters of beef stock, mixing well and reducing the stock for 1 minute until reduced by half.

After 1 minute, add the chopped parsley, 3 sprigs of fresh thyme, and 450 milliliters of full fat thickened cream, gently mixing everything together.

Season the sauce with another tablespoon of black pepper and 1 to 1.5 teaspoons of sea salt flakes, then bring it to a simmer.

Reduce the heat to low and let the sauce simmer for 10 to 12 minutes, stirring occasionally until it thickens and reduces by half.

After simmering, check the sauce's color and thickness, then remove the thyme sprigs from the pan.

Add more cracked black pepper for flavor and garnish with 2 to 3 sprigs of thyme before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens