Homemade Peppercorn Sauce
Discussion
Very finely chopped shallot or onion, tiny bit of garlic. Sweat in butter, add drained green peppercorns and crush in the pan. Add red wine, reduce, add demi glace or already reduced beef stock. Splash of brandy and then double cream.
I made about a litre at a time and freeze portions in silicone moulds. Problem is, once you know its there you start putting it with everything!
I made about a litre at a time and freeze portions in silicone moulds. Problem is, once you know its there you start putting it with everything!
Been using this Delia one for decades. Simple, quick & tasty:
https://www.deliaonline.com/recipes/international/...
CF
https://www.deliaonline.com/recipes/international/...
CF
21TonyK said:
Very finely chopped shallot or onion, tiny bit of garlic. Sweat in butter, add drained green peppercorns and crush in the pan. Add red wine, reduce, add demi glace or already reduced beef stock. Splash of brandy and then double cream.
No red wine for me in a peppercorn sauce. My homemade recipe is the following: Onion and garlic sweated down, then chuck in the peppercorns (some dried crushed, some whole), add a good glug of brandy and set it on fire for added effect. Once the fire has subsided, add a bit of butter, the secret ingredient and the cream. Sometimes add a dash more brandy to taste. Don't boil.
The secret ingredient is oxtail soup powder. (I know I know but bear with me, it works). We have a sachet of this in the cupboard and you only need 1/2 a tablespoon and the rest of it keeps. It adds a meatiness that is otherwise hard to get into a peppercorn sauce which can otherwise end up mostly cream.
Also done similar to the above with great results.
In our old kitchen with a crappy extractor directly over the hob with that woolly filter stuff they use just inside I manged to partially set fire to it with some over enthusiastic flambeing, luckily it didn't completely go up
Interesting tip with the oxtail soup powder, guess a few gravy granules could do similar.
In our old kitchen with a crappy extractor directly over the hob with that woolly filter stuff they use just inside I manged to partially set fire to it with some over enthusiastic flambeing, luckily it didn't completely go up
Interesting tip with the oxtail soup powder, guess a few gravy granules could do similar. Take pan juices and put large slug of brandy in and deglaze add crushed regular black peppercorns. Add the mushroom water that's sweated off the mushrooms I've been cooking, and reduce.
Reduce heat and allow to cool some, and add a tablespoon of sour cream and adjust seasoning. Job jobbed in this household.
Reduce heat and allow to cool some, and add a tablespoon of sour cream and adjust seasoning. Job jobbed in this household.
Bonefish Blues said:
Take pan juices and put large slug of brandy in and deglaze add crushed regular black peppercorns. Add the mushroom water that's sweated off the mushrooms I've been cooking, and reduce.
Reduce heat and allow to cool some, and add a tablespoon of sour cream and adjust seasoning. Job jobbed in this household.
Are you sure about the regular black peppercorns? Surely thet wont soften and be like bulletsReduce heat and allow to cool some, and add a tablespoon of sour cream and adjust seasoning. Job jobbed in this household.
Melman Giraffe said:
Bonefish Blues said:
Take pan juices and put large slug of brandy in and deglaze add crushed regular black peppercorns. Add the mushroom water that's sweated off the mushrooms I've been cooking, and reduce.
Reduce heat and allow to cool some, and add a tablespoon of sour cream and adjust seasoning. Job jobbed in this household.
Are you sure about the regular black peppercorns? Surely thet wont soften and be like bulletsReduce heat and allow to cool some, and add a tablespoon of sour cream and adjust seasoning. Job jobbed in this household.
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