A rich, glossy sauce built on coarsely cracked black peppercorns, shallots, garlic and double cream, lifted with brandy and rounded with Dijon mustard. Two tablespoons of pepper give real heat; use one for a gentler sauce.
2tbsp
2piece
2piece
1tbsp
60ml
150ml
200ml
1tsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 60ml | — | — | |
| 6 | | 150ml | — | — | |
| 7 | | 200ml | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 0.5tsp | — | — |
Tip the black peppercorns onto the chopping board and press the flat of a heavy chef's knife firmly down over them, rocking and pressing until they are coarsely cracked, then sweep them into a small bowl.
Black peppercorns · 2 tbsp
Halve each shallot through the root and strip away the papery skin.
Shallots · 2 piece
Finely chop the peeled shallots into small, even dice.
Crush each garlic clove with the flat of the knife to loosen the skin, then peel it away.
Garlic clove · 2 pieceFinely chop the peeled garlic cloves into a fine mince.
Add the butter to a saucepan set over a medium heat.
Butter · 1 tbsp
Let the butter melt, swirling the pan gently so it coats the base evenly.
Tip the finely chopped shallots into the pan with the melted butter.
Stir the shallots frequently and cook until they are soft and translucent, about 4 minutes.
Add the finely chopped garlic to the sautéed shallots in the pan.
Add the crushed peppercorns to the shallots and garlic in the pan.
Stir everything together and cook for a further minute until the garlic and peppercorns are fragrant.
Take the pan off the heat and pour the brandy in with the aromatic base, then return it to the heat.
Brandy · 60 mlLet the brandy bubble and reduce by about half, stirring to lift any stuck bits from the base of the pan.
Pour the beef stock into the reduced brandy base.
Beef stock · 150 mlBring to a simmer and let the stock reduce by about a third, stirring occasionally.
Pour the double cream into the reduced sauce base.
Double cream · 200 mlAdd the Dijon mustard to the pan and stir to combine.
Dijon mustard · 1 tspSimmer the sauce, stirring occasionally, until it is glossy and thick enough to coat the back of a spoon.
Taste the reduced sauce, then season it with salt, stirring it in evenly.
Salt · 0.5 tspPour the finished peppercorn sauce into a warm jug, ready to serve.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tbsp | | Tip the black peppercorns onto the chopping board and press the flat of a heavy chef's knife firmly down over them, rocking and pressing until they are coarsely cracked, then sweep them into a small bowl.⏱ 30sResultCrushed peppercornsused in step 11 |
| 2 | 2 piece | | Halve each shallot through the root and strip away the papery skin.⏱ 20sResultPeeled Shallots |
| 3 | Peeled Shallotsstep 2 | | Finely chop the peeled shallots into small, even dice.⏱ 40sResultFinely chopped shallotsused in step 8 |
| 4 | 2 piece | | Crush each garlic clove with the flat of the knife to loosen the skin, then peel it away.⏱ 15sResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Finely chop the peeled garlic cloves into a fine mince.⏱ 30sResultChopped garlicused in step 10 |
| 6 | 1 tbsp | | Add the butter to a saucepan set over a medium heat.⏱ 5sResultButter |
| 7 | — | | Let the butter melt, swirling the pan gently so it coats the base evenly.⏱ 30sResultMelted butter |
| 8 | Finely chopped shallotsstep 3 | | Tip the finely chopped shallots into the pan with the melted butter.⏱ 5sResultMelted butter and finely chopped shallots |
| 9 | — | | Stir the shallots frequently and cook until they are soft and translucent, about 4 minutes.⏱ 4 minResultSautéed shallots |
| 10 | Chopped garlicstep 5 | | Add the finely chopped garlic to the sautéed shallots in the pan.⏱ 5sResultRoughly chopped garlic and sautéed shallots |
| 11 | Crushed peppercornsstep 1 | | Add the crushed peppercorns to the shallots and garlic in the pan.⏱ 5sResultRoughly chopped garlic and sautéed shallots and crushed peppercorns |
| 12 | — | | Stir everything together and cook for a further minute until the garlic and peppercorns are fragrant.⏱ 1 minResultAromatic base |
| 13 | 60 ml | | Take the pan off the heat and pour the brandy in with the aromatic base, then return it to the heat.⏱ 5sResultAromatic base and brandy |
| 14 | — | | Let the brandy bubble and reduce by about half, stirring to lift any stuck bits from the base of the pan.⏱ 1 min 30sResultReduced brandy base |
| 15 | 150 ml | | Pour the beef stock into the reduced brandy base.⏱ 5sResultReduced brandy base and beef stock |
| 16 | — | | Bring to a simmer and let the stock reduce by about a third, stirring occasionally.⏱ 3 minResultReduced sauce base |
| 17 | 200 ml | | Pour the double cream into the reduced sauce base.⏱ 5sResultReduced sauce base and double cream |
| 18 | 1 tsp | | Add the Dijon mustard to the pan and stir to combine.⏱ 5sResultReduced sauce base and double cream and dijon mustard |
| 19 | — | | Simmer the sauce, stirring occasionally, until it is glossy and thick enough to coat the back of a spoon.⏱ 5 minResultThickened peppercorn sauce |
| 20 | 0.5 tsp | | Taste the reduced sauce, then season it with salt, stirring it in evenly.⏱ 5sResultThickened peppercorn sauce and salt |
| 21 | Thickened peppercorn sauce and saltstep 20 | Pour the finished peppercorn sauce into a warm jug, ready to serve.⏱ 10sResultPeppercorn Sauce | |
| Total Time | 21 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 249kcal | |
| 2g | |
| 17g | |
| 10g | |
| 7g | |
| 2g | |
| 1g | |
| 351mg |
A rich, glossy sauce built on coarsely cracked black peppercorns, shallots, garlic and double cream, lifted with brandy and rounded with Dijon mustard. Two tablespoons of pepper give real heat; use one for a gentler sauce.
What you’ll doYou will crush black peppercorns and soften chopped shallots and garlic in butter. The pepper is toasted in, brandy and stock are reduced, then cream and Dijon mustard are simmered in until glossy.
