How To Make Classic Black Peppercorn Sauce

Name: How To Make Classic Black Peppercorn Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

10 mins
20 mins
easy
4

Recipe by

Jeff Baker

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

Shop our Pantry

Introduction

A classic sauce based a French cuisine, sauce au poivre is popular around the world & can be partnered with all cuts of steak served with a crisp seasonal salad lightly dressed in vinaigrette & freshly cooked French fries makes for a truly stunning dish.

Method

Crush the peppercorns evenly, either using a mortar and pestle, spice blender on pulse or a rolling pin.
Melt the butter in a saucepan over low heat.
Add the shallots, thyme, and garlic then sauté until soft, about 3 minutes.
Add the Cognac burn away alcohol for a minute or so.
Add mustard & beef stock and reduce by 70%.
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.
Pass the sauce through a fine strainer then fold through the peppercorns, check seasoning adding salt if required.