How To Make Classic Black Peppercorn Sauce

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
black peppercorn sauce cooked

Ingredients

  • 20g unsalted butter
  • 2 banana shallots finely diced
  • 4 garlic cloves sliced
  • Few thyme leaves
  • 2 tsp. smooth Dijon mustard
  • 400 ml beef stock
  • 200 ml whipping cream
  • 10g (2 tsp.) Malabar black peppercorns
  • 50 ml cognac or Brandy
  1. Crush the peppercorns evenly, either using a mortar and pestle, spice blender on pulse or a rolling pin.
  2. Melt the butter in a saucepan over low heat.
  3. Add the shallots, thyme, and garlic then sauté until soft, about 3 minutes.
  4. Add the Cognac burn away alcohol for a minute or so.
  5. Add mustard & beef stock and reduce by 70%.
  6. Next, add the cream and reduce the heat to low, simmer for 15 -20 minutes or until you reach a nice consistency that just coats the back of a spoon.
  7. Pass the sauce through a fine strainer then fold through the peppercorns, check seasoning adding salt if required.

black peppercorn sauce cooked

To serve

  • Goes perfect with your favourite steak, a crisp seasonal salad & home-cooked French fries.