Peppercorn Sauce
Good with steak, but also not bad with
bacon-wrapped chicken parcels.
You can make it with black or green peppercorns, wine or brandy, cream or crème fraîche
and you can add stock or mustard. So many choices!
Peppercorn Sauce
sauce meat nautical
Don't go for flaming brandy on a boat. You'll upset the skipper!
I'd recommend green over black peppercorns.
I'd recommend green over black peppercorns.
Serves 2
Ingredients
- butter
- 1 small onion or 2 shallots
- 100ml white wine or brandy
- 1 tablespoon black peppercorns, cracked or 2 tablespoons green peppercorns in brine, rinsed
- 150ml crème fraîche or double cream or half stock half cream
- a dash of Worcestershire sauce optional
- a crumbled Oxo cube optional
- a teaspoon of mustard optional
Lightly crush about a tablespoon of black peppercorns if using
or rinse a couple of tablespoons of green peppercorns.
If you're using brandy add it now and flame it off, otherwise add the wine. Add the black peppercorns if using and reduce by half. Add the stock if using and reduce by half. Stir in the cream and green peppercorns if using.
Season.
Feel free to enhance the flavour with a crumbled Oxo cube if you're a complete Philistine, a dash of Worcestershire sauce or a teaspoon of mustard.
The finer you grind the pepper the hotter (though smoother) will be the sauce.
You probably don't want it too hot.
Fry the onions or shallots gently in butter until soft.If you're using brandy add it now and flame it off, otherwise add the wine. Add the black peppercorns if using and reduce by half. Add the stock if using and reduce by half. Stir in the cream and green peppercorns if using.
Season.
Feel free to enhance the flavour with a crumbled Oxo cube if you're a complete Philistine, a dash of Worcestershire sauce or a teaspoon of mustard.
If you're making this to go with steak, then make it in the pan you used to fry the steak while it's off relaxing.