S7ewie
Assistant Cook
I love a Peppercorn Sauce with my steak. I've been to a few restaurants over the years that have done a fantastic one (and have a few milky tasteless shockers too). But I've been unable to replicate it myself in the kitchen.
I ordered a book the other day and received it today called "The Sauce Bible", 400 fail-safe recipes on sauces, dips, dressings etc. The front cover even has, what looks like, a picture of a Peppercorn Sauce but it's not even in the book
I usually start with a bit of butter, finely chopped shallots and fry them until soft, add a beef stock and reduce it by half or more, then add some cream, add either crushed peppercorns or green peppercorns in brine and reduce it until thick.
I like it pretty thick and pretty peppery. I tried with crushed black pepper because peppercorns in brine are so hard to get ahold on now. But I think it's better with the green ones. But I've done it before and the brine added a bad taste to the Sauce. I've tried drying them which seems to help. Someone also suggested washing them? I always worry about washing things like that in case I wash too much of the flavour away.
Anyway it always seems to turn out different but never quite like it does in the restaurants.
Any tips?
Thanks
I ordered a book the other day and received it today called "The Sauce Bible", 400 fail-safe recipes on sauces, dips, dressings etc. The front cover even has, what looks like, a picture of a Peppercorn Sauce but it's not even in the book
I usually start with a bit of butter, finely chopped shallots and fry them until soft, add a beef stock and reduce it by half or more, then add some cream, add either crushed peppercorns or green peppercorns in brine and reduce it until thick.
I like it pretty thick and pretty peppery. I tried with crushed black pepper because peppercorns in brine are so hard to get ahold on now. But I think it's better with the green ones. But I've done it before and the brine added a bad taste to the Sauce. I've tried drying them which seems to help. Someone also suggested washing them? I always worry about washing things like that in case I wash too much of the flavour away.
Anyway it always seems to turn out different but never quite like it does in the restaurants.
Any tips?
Thanks