Peppercorn Sauce

All about the Sauce, 33 of 50. Whisky & Green Peppercorn Sauce which is wonderful with a steak. So green peppercorns are picked before they ripen so they are much lighter in flavour than the black peppercorns you may be more familiar with.. they are preserved usually in brine and you buy them like that from supermarkets or online. They make a great addition to a sauce especially with red meats in my opinion. The choice of steak is really up to you… the sauce is the same method regardless and the below makes enough for 2 people. 2 shallots finely diced 2 garlic cloves minced 2 tbsp green peppercorns 50ml whisky or brandy 1 tsp fresh thyme leaves 350ml beef stock 100ml double/heavy cream 2 tbsp Worcestershire Sauce 10g cold butter Salt to taste 1. Use the pan you cooked the steak in to soften the shallots with a pinch of salt, add the garlic and the peppercorns before adding the whisky.. flame it if you want, but be careful 2. Add the thyme and beef stock, reduce by half then add the cream. Reduce to a thickness you’re happy with then finish with the Worcestershire sauce and whisk in the cold butter for a velvety finish

Unbalanced

% Daily Values based on a 2,000 calorie diet