Description
Make a rich, restaurant-quality peppercorn sauce quickly to serve over steak, chicken, or roast beef.
Ingredients
Scale
- 1 tablespoon butter
- 1 small shallot, finely minced
- 1 teaspoon whole black peppercorns, coarsely crushed
- 1/4 cup brandy or beef broth (for alcohol-free)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- Salt to taste
Instructions
- Melt the butter in a small saucepan over medium heat.
- Add the minced shallot and cook until soft, about 2 minutes.
- Add the crushed peppercorns and cook for 1 minute until fragrant.
- If using brandy, pour it in and let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan. If using broth instead of brandy, skip this step.
- Pour in the beef broth and bring to a simmer. Let it reduce slightly for about 3 minutes.
- Stir in the heavy cream and Dijon mustard.
- Simmer gently until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not boil rapidly.
- Taste the sauce and add salt as needed. Serve immediately.
Notes
- Crush the peppercorns lightly using the bottom of a heavy pan or a mortar and pestle for the best texture.
- For a thicker sauce, simmer a few minutes longer, or whisk in 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the last step.
- This sauce pairs well with pan-seared steak or grilled chicken breasts.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Condiment
- Method: Stovetop
- Cuisine: French Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1
- Sodium: 150
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 3
- Fiber: 0
- Protein: 2
- Cholesterol: 55