Peppercorn sauce recipe

[soxboy]

Tonight is Saturday steak night. I normally buy a pre-prepared peppercorn sauce, however today I thought I’d have a crack at making my own. ‘How hard can it be?’ as they say.

Does anybody have any successful recipes for home made version?

[21TonyK]

Sweated minced shallots, good reduced beef stock, splash of brandy, crushed green peppercorns, heat and leave to cool and infuse for a bit. When you want it heat and add double cream until you are happy. Season. Thats it.

[soxboy]

21TonyK said:

Sweated minced shallots, good reduced beef stock, splash of brandy, crushed green peppercorns, heat and leave to cool and infuse for a bit. When you want it heat and add double cream until you are happy. Season. Thats it.

Thanks very much, off to search for green peppercorns.

[21TonyK]

soxboy said:

21TonyK said:

Sweated minced shallots, good reduced beef stock, splash of brandy, crushed green peppercorns, heat and leave to cool and infuse for a bit. When you want it heat and add double cream until you are happy. Season. Thats it.

Thanks very much, off to search for green peppercorns.

Normally in a jar in brine .

[Catz]

Green peppercorns are lovely but if you don’t find any you can use freshly ground black peppercorns.
My trouble is finding really good stock. I admit I sometimes cheat and add a spoonful of gravy granules to help thicken the sauce. Treacherous!

[matchmaker]

Catz said:

Green peppercorns are lovely but if you don’t find any you can use freshly ground black peppercorns.
My trouble is finding really good stock. I admit I sometimes cheat and add a spoonful of gravy granules to help thicken the sauce. Treacherous!

Aldi do very good beef and chicken stock. They are in the dry/tinned food section. I used some of the beef variety last week for stroganoff and it was excellent.

[Catz]

matchmaker said:

Aldi do very good beef and chicken stock. They are in the dry/tinned food section. I used some of the beef variety last week for stroganoff and it was excellent.

I’ll give them a try next time I’m in for a cashew stock up.

[fat80b]

I often put an oxo cube in to give it a bit of flavour.

My other top tip is if you can find some oxtail cup a soups, then use a spoonful instead of the cube. Makes for a really tasty addition.

One sachet does about 4 peppercorn sauces. I just leave the open sachet folded over in the cupboard until the next time I’m making a sauce

[Jer_1974]

soxboy said:

21TonyK said:

Sweated minced shallots, good reduced beef stock, splash of brandy, crushed green peppercorns, heat and leave to cool and infuse for a bit. When you want it heat and add double cream until you are happy. Season. Thats it.

Thanks very much, off to search for green peppercorns.

Almost how I do mine but I use Oxo and a splash of balsamic vinegar. Reduce so it's not too thin.

[soxboy]

Well I couldn’t find green peppercorns in a jar at Waitrose, M&S or Booths, so I went with the Mary Berry recipe off the BBC website.

200ml of Oxo stock reduced by half, then added clove of garlic, teaspoon of crushed black peppercorns, 2 tbsp brandy, 1tbsp Worcester sauces and 1 tbsp Dijon mustard. Bring to boil then add cream. It was excellent.

[21TonyK]

I make sauces like this in batches, freeze portions in silicon moulds then vacpac, defrost flat and then refreeze. When you want one you just pull out a "sheet" of sauce, run under a hot tap to defrost and away you go.

Handy when you can only buy ingredients in larger quantities, like green peppercorns.

[LaurasOtherHalf]

For me, sweat half a finely chopped onion in butter, crush 3 tablespoons of black pepper and add to the onions once clear. Stir, then simmer down a good glug of brandy to burn off the alcohol.

Once reduced, add 200ml of boiling water with an oxo cube.

That's it, just reduce the heat and add double cream and you have your sauce. Quick, easy and tasty.

[hiccy18]

Pretty much as per Delia: https://www.deliaonline.com/recipes/international/...

I take the steaks out to rest them then flambe the cognac whilst deglazing the pan then add stock in etc. I usually give it a few minutes to reduce to thicken a bit and also quite often use a mix of green, red & black peppercorns for a more delicate taste.

[Steve Campbell]

Simple cheat creamy peppercorn sauce....

About 120ml double cream, warm, add oxo cube and stir until well distributed.....splash of white wine, teaspoon of black peppercorns crushed, teaspoon of Dijon mustard. Stir, warm, serve