Peppercorn Sauce Recipe
This Peppercorn Sauce Recipe creates a restaurant-quality sauce at home. The creamy texture pairs perfectly with grilled steaks. Rich flavors come from crushed peppercorns and heavy cream.
Equipment
- Heavy bottomed Saucepan
- Wooden spoon
- Fine mesh strainer
- Small bowl
- Measuring cups
- Measuring spoons
Ingredients
- 2 tablespoons black peppercorns crushed
- 1 cup heavy cream
- 2 tablespoons butter
- 1 shallot finely chopped
- 2 tablespoons brandy optional
- 1 tablespoon Dijon mustard
- Salt to taste
Instructions
- Crush peppercorns using a rolling pin gently.
- Heat butter in a heavy saucepan over medium heat.
- Add chopped shallot and cook for two minutes.
- Pour brandy and let it reduce by half.
- Add crushed peppercorns and stir for one minute.
- Pour heavy cream slowly while stirring constantly.
- Simmer sauce for five minutes until it thickens.
- Whisk in Dijon mustard and season with salt.
- Strain sauce through fine mesh if desired smooth.
- Serve immediately while hot over your favorite dish.
Notes
- Fresh peppercorns work best Pre-ground loses flavor quickly
- Don't boil the cream Keep heat at medium-low temperature
- Strain for smoothness Remove peppercorn pieces for elegant presentation
- Add brandy carefully It may flame up briefly
- Taste before serving Adjust salt and pepper as needed