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Close-up of Creamy Peppercorn Sauce speckled with coarse black pepper and green peppercorns in a skillet.
FL Recipes

Creamy Peppercorn Sauce: The Ultimate Guide to a Glossy Restaurant-Quality Reduction

Master the art of this Creamy Peppercorn Sauce featuring a warm beige hue, heavy speckling of coarse-ground black pepper, and a glossy, velvety reduction perfect for steaks and roasted meats.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: sauce, Side Dish
Cuisine: American, French
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 tbsp Whole Black Peppercorns Coarsely crushed
  • 1 tbsp Green Peppercorns in Brine Drained
  • 1 cup Heavy Cream 240ml
  • 1/2 cup Beef Stock 120ml
  • 2 tbsp Unsalted Butter 28g, divided
  • 1 medium Shallot 40g, finely minced
  • 2 tbsp Cognac or Brandy 30ml
  • 3 sprigs Fresh Thyme
  • 1 tbsp Fresh Parsley 4g, finely chopped

Equipment

  • 1 Mortar and Pestle For cracking peppercorns coarsely
  • 1 Stainless Steel Skillet 10-inch or 12-inch preferred
  • 1 Whisk For emulsifying the cream

Method
 

Preparation
  1. Coarsely crush 2 tbsp (12g) black peppercorns in a mortar and pestle until they are broken but not powdered.
  2. Melt 1 tbsp (14g) butter in a skillet over medium heat. Add minced shallots and sauté until translucent.
  3. Add crushed black peppercorns and green peppercorns. Toast for 1 minute until fragrant.
  4. Pour in 2 tbsp (30ml) cognac. Scrape the bottom of the pan to release the fond and reduce by half.
  5. Add 1 cup (240ml) heavy cream, 1/2 cup (120ml) beef stock, and thyme. Simmer for 5-7 minutes until the sauce coats the back of a spoon.
  6. Remove from heat, whisk in the remaining 1 tbsp (14g) cold butter, and stir in chopped parsley.

Nutrition

Calories: 285kcalProtein: 2gFat: 28gFiber: 1g

Notes

Use a heavy-bottomed skillet for even heat distribution.
If the sauce thickens too much, whisk in a tablespoon of warm beef stock.
Keyword Creamy Peppercorn Sauce,Peppercorn Reduction,steak sauce

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