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–+ servings
Classic Peppercorn Sauce

Classic Peppercorn Sauce: Your New Favorite Steak Companion

Elevate your meals with this Classic Peppercorn Sauce, a rich and flavorful complement for meats and vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sauces
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Adds richness; adjust if using salted butter
  • 1 tablespoon Sunflower Oil Ideal for sautéing; can use steak drippings
  • 2 medium Shallots Finely chopped
For the Flavor
  • 2 tablespoons Black Peppercorns Freshly crushed for maximum aroma
  • to taste Salt Be cautious with salt
  • 1/4 cup Brandy or Cognac Optional for depth
  • 1 cup Beef Stock High-quality for robust flavor
  • 1 tablespoon Worcestershire Sauce Enhances umami depth
For Creaminess
  • 1/2 cup Double Cream or Half-and-Half For creamy texture

Equipment

  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter and 1 tablespoon of sunflower oil over medium heat. Add 2 finely chopped shallots and stir frequently for 3-4 minutes until soft.
  2. Sprinkle in 2 tablespoons of freshly crushed black peppercorns and a pinch of salt. Stir for an additional minute.
  3. Pour in 1/4 cup of brandy or cognac, scraping the bottom of the pan. Simmer for about 2 minutes until reduced.
  4. Add 1 cup of beef stock and 1 tablespoon of Worcestershire sauce, simmer for 5 minutes until slightly thickened.
  5. Stir in 1/2 cup of double cream or half-and-half, simmer for 2-3 minutes until smooth and creamy.
  6. Remove from heat, taste sauce, and adjust seasoning. Serve over cooked steak or meat dishes.

Nutrition

Serving: 1sauce cupCalories: 250kcalCarbohydrates: 3gProtein: 2gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 500mgPotassium: 150mgSugar: 1gVitamin A: 800IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

For best flavor, use freshly crushed pepper and gently simmer after adding cream to prevent curdling.

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