Peppercorn Sauce Recipe
Peppercorn sauce is a rich and creamy sauce made with a base of heavy cream and spicy whole peppercorns, perfect over seared meats, especially steaks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.
Cooking tools:
- Molcajete
- Mortar and pestle
- Rolling pin
- Bottle
- Pan
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Wooden spoon
- Saucepan
- Skillet
- Kitchen scale
- Mixing bowl
- Plate
Ingredients
- 2 tablespoons mixed peppercorns ((use black peppercorns for more pungency))
- 3 tablespoons butter
- 1 tablespoon vegetable oil (or use the drippings from your pan-seared steak)
- 1 shallot (minced)
- Salt to taste
- 1/4 cup brandy or cognac (use extra beef stock as a non-alcoholic substitute)
- 3/4 cup beef stock
- 1/3 cup heavy cream
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