Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
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Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
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You talk too much
I make my own stock, then reduce it by about 4 times, then freeze it in an ice cube tray. I have bags of various types of stock (fish, beef, chicken, etc.) and then just pop a cube or more whenever I need.
It is fantastic to make any sauces because it is already reduced so you are not adding much liquid you would need to reduce. Which is super important when you want to cook your steaks and then make the sauce on the same pan while the steak is resting.
Also it makes much more sense to make 10l of stock at a time like I do, reduce it it to about 2,5l and then use it for a long time whenever you want to make a sauce or risotto or something else that does not necessarily need a lot of stock or when the stock is an addition and not the main ingredient.
Looks great, but what the heck would you cook the shallots in sunflower oil when you could use butter???
Unfortunately, I didn't like the sauce, it's not creamy, but has the consistency of an Asian curry. Is it perhaps better to use butter instead of vegetable oil?
damn could you have hired someone more annoying or scripted it to be more irritating? cooking is meant to be relaxing not irritating
Could you use whisky instead of brandy ?
Chefi can also use demi glacé instead of plain brown stock and a string of thyme will make this sauce more rich
Awesome. Seen people use worcestershire sauce instead of Dijon and substitute alcohol with water. Also added crush peppercorns with whole peppercorns. Look at the thickness on her sauce. Thats how I want mines to look.
God damn that looks good
i made one last week. Almost this recipe except that i used cognac instead of brandy (i am french), i used green peppercorn instead of a black one that i softened in a glass of water in the microwave and as i was not patient enough to reduce the sauce (energy is expensive) i made a small roux (butter and flour) to thicken it.
now that i have been looking your video, i think that maybe it might be a great improvement to add some juniper to the pepper. Nobody does it, but i will definitely trying it next time.
I love your fries. didn't look how they are made yet
regards