Peppercorn Sauce
Recipe for a rich, creamy peppercorn sauce with Madagascar peppercorns – peppercorn sauce made with green peppercorns in brine.
Servings 4 servings
Ingredients
- 2-3 tbsp green peppercorns in brine (Madagascar peppercorns), drained
- 1 small shallot, finely chopped
- 25 g butter
- 75 ml
cognac
- 1 tbsp Dijon mustard
- 200 ml beef stock
- 200 ml whipping cream (38% fat)
Salt and pepper
Instructions
- Crush the peppercorns with the flat of a knife blade, then chop them.I prefer them not too coarse, but chop them as fine or as coarse as you like.
- Melt the butter in a small saucepan and cook the shallot in it until soft and translucent, without letting it colour.
- Pour in the cognac, let it come to the boil, and flambé the cognac by setting it alight. Gently swirl the pan while it flames, until the flame dies out – but take care with open flames in the kitchen.Remember to move the pan out from under the extractor hood!You can also simply let it reduce without flambéing it. It should reduce until there is almost nothing left.
- Add the crushed peppercorns and the Dijon mustard, stir them together in the pan, then pour in the stock.Let it boil briskly over a high heat for about 5 minutes.
- Add the cream and let the sauce reduce over a medium heat until it has the consistency you want. Let it simmer for at least 5 minutes, stirring now and then.The sauce thickens further as it cools slightly.
- Season the sauce with freshly ground pepper and salt if needed.You can also add extra crushed Madagascar peppercorns if you like.
- If you like, scatter a few more crushed peppercorns over the top before serving.