How To Make Peppercorn Sauce | Cookery School | Waitrose
Recipe Information
Creamy Peppercorn Sauce
Cultural Context
Creamy Peppercorn Sauce has its roots in classic French cuisine, often served with steak or other meats. This rich sauce highlights the bold flavor of peppercorns, creating a luxurious accompaniment that enhances the dish. Today, it is enjoyed in various forms across the globe, adapting to local tastes and ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Heat a pan on medium heat and add shallots and a splash of sunflower oil.
Add a pinch of salt to the shallots and cook for five minutes.
Grate garlic into the pan with the shallots using a microplane, being careful not to burn it.
Add 1 tablespoon of black peppercorns to the pan.
Pour in 2 tablespoons of brandy and cook off for a moment to reduce water content.
Add 500ml of fresh beef stock to the pan and turn up the heat to bring it to a boil.
Reduce the sauce until it thickens.
Stir in 100ml of whipping cream and 2 teaspoons of Dijon mustard.
Simmer the sauce for about 20 minutes until it thickens and flavors intensify.
Equipment Needed
Dietary
Allergens
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