How to Make Peppercorn Sauce
Heat the oil and chop the shallots and garlic.. Sauté the shallot and garlic for 1 to 2 minutes.. Stir in the cognac, beef stock, and peppercorns.
Steps
Heat the oil and chop the shallots and garlic.
Heat the oil and chop the shallots and garlic.
Sauté the shallot and garlic for 1 to 2 minutes.
Sauté the shallot and garlic for 1 to 2 minutes.
Stir in the cognac, beef stock, and peppercorns.
Stir in the cognac, beef stock, and peppercorns.
Dissolve the cornstarch in heavy cream and whisk it into the sauce.
Dissolve the cornstarch in heavy cream and whisk it into the sauce.
Stir in the mustard and simmer the sauce for at least 5 minutes.
Stir in the mustard and simmer the sauce for at least 5 minutes.
Crush the black peppercorns.
Crush the black peppercorns.
Melt the butter and stir in the flour.
Melt the butter and stir in the flour.
Cook the roux for 2 minutes.
Cook the roux for 2 minutes.
Stir in the brandy.
Stir in the brandy.
Whisk in the milk.
Whisk in the milk.
Stir in the chicken stock and peppercorns.
Stir in the chicken stock and peppercorns.
Season and serve the sauce.
Season and serve the sauce.
Heat the butter and chop the shallots.
Heat the butter and chop the shallots.
Sauté the shallots for 2 minutes.
Sauté the shallots for 2 minutes.
Stir in the beef broth, whipping cream, cognac, and green peppercorns.
Stir in the beef broth, whipping cream, cognac, and green peppercorns.
Simmer the sauce for 6 minutes.
Simmer the sauce for 6 minutes.
Season and serve the green peppercorn cream sauce.
Season and serve the green peppercorn cream sauce.
Comments (0)
No comments yet. Be the first to share your thoughts!