Description
Jamie Oliver’s Peppercorn Sauce is a creamy, flavorful sauce made from cracked peppercorns, brandy, cream, and stock. It’s traditionally served with steak but can also enhance other meats and vegetables.
Ingredients
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- Black Peppercorns: 2 tablespoons, roughly crushed
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- Butter: 2 tablespoons
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- Shallots: 1 small, finely chopped
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- Brandy or Cognac: 50ml (about 3 tablespoons)
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- Beef or Chicken Stock: 150ml (about 1/2 cup)
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- Double Cream: 150ml (about 1/2 cup)
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- Dijon Mustard: 1 teaspoon (optional)
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- Salt: To taste
Instructions
Step 1: Crush the Peppercorns
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- Crush the Peppercorns: Use a mortar and pestle or the bottom of a heavy pan to roughly crush the peppercorns. They should be cracked, not ground, for the best texture and flavor.
Step 2: Sauté the Shallots
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- Melt the Butter: In a medium-sized pan, melt the butter over medium heat.
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- Cook the Shallots: Add the finely chopped shallots to the pan and sauté for 2-3 minutes, until they are soft and translucent.
Step 3: Add the Brandy
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- Pour in the Brandy: Carefully add the brandy to the pan. If you’re cooking on gas, be mindful as the alcohol can ignite.
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- Reduce the Brandy: Allow the brandy to simmer for a minute or two, reducing slightly and burning off the alcohol.
Step 4: Make the Sauce
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- Add the Stock: Pour in the beef or chicken stock, stirring to combine. Let it simmer for 3-4 minutes to reduce slightly.
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- Stir in the Cream: Reduce the heat to low and stir in the double cream. Add the crushed peppercorns and Dijon mustard (if using).
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- Simmer the Sauce: Let the sauce simmer gently for 5-7 minutes, until it thickens to your desired consistency. Stir occasionally to prevent it from sticking to the pan.
Step 5: Season and Serve
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- Season with Salt: Taste the sauce and season with salt as needed.
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- Serve Hot: Pour the peppercorn sauce over your steak, chicken, or vegetables, and serve immediately.