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–+ servings
Peppercorn Sauce

Craft the Perfect Peppercorn Sauce for Gourmet Dining

Elevate your meals with this irresistible peppercorn sauce, a gourmet secret weapon for any home chef.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Gourmet
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons Unsalted Butter Use salted butter if you prefer a saltier flavor.
  • 2 tablespoons Chopped Shallots Substitute with finely chopped onions if necessary.
  • 2 tablespoons Black Peppercorns Consider green or pink peppercorns for a unique twist.
  • 1 cup Beef or Chicken Stock Vegetable broth for vegan version.
  • 1 cup Heavy Cream Swap with coconut cream or cashew cream for vegan adaptation.
  • 1 tablespoon Additional Butter (finishing)

Equipment

  • medium saucepan
  • Wooden Spoon
  • Mortar and pestle or heavy pan

Method
 

Step-by-Step Instructions for Irresistible Peppercorn Sauce
  1. Gather all your ingredients for the sauce, finely chop the shallots, and measure out the butter and stock.
  2. Melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat. Sauté the chopped shallots for about 3 minutes until soft and translucent.
  3. Crush 2 tablespoons of black peppercorns and add them to the sautéed shallots. Toast the mixture for about 1 minute.
  4. Pour in 1 cup of beef or chicken stock and scrape up any brown bits. Bring to a gentle simmer and reduce by half for about 5 minutes.
  5. Stir in 1 cup of heavy cream and simmer for about 5 minutes until thickened.
  6. Remove from heat, add 1 tablespoon of butter, and whisk until melted for a glossy finish.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 5gProtein: 3gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 400mgPotassium: 130mgVitamin A: 900IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Store leftover sauce in an airtight container for up to 1 week, or freeze for up to 3 months. Reheat gently and add stock or cream if too thick.

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