Gordon Ramsay Green Peppercorn Sauce

Gordon Ramsay’s Green Peppercorn Sauce is a luxurious and flavorful accompaniment that pairs beautifully with steaks, chicken, or pork. This creamy sauce, infused with the boldness of green peppercorns, is perfect for elevating any dish into a gourmet experience.

What is Gordon Ramsay Green Peppercorn Sauce?

Gordon Ramsay’s Green Peppercorn Sauce is a creamy, savory sauce made with green peppercorns, cream, and stock. Known for its bold and slightly tangy flavor, it is often served alongside grilled or roasted meats to add a rich and sophisticated touch.

Other Popular Recipes

• Gordon Ramsay Bechamel Sauce
• Gordon Ramsay Lamb Sauce
• Gordon Ramsay Meatloaf

Why You Should Try This Recipe

• Rich and creamy: Adds a luxurious texture to your meals.
• Bold flavor: Green peppercorns provide a distinctive, tangy kick.
• Quick to make: Ready in under 20 minutes.
• Versatile: Complements a variety of meats and vegetables.
• Impressive: Brings a restaurant-quality touch to your table.

Ingredients Needed to Make Gordon Ramsay Green Peppercorn Sauce

• Butter – 2 tablespoons, for sautéing.
• Shallots – 2, finely chopped, for sweetness.
• Garlic – 1 clove, minced, for aroma.
• Green peppercorns – 2 tablespoons, drained (if canned) or rehydrated (if dried).
• Brandy – 50ml, for deglazing and depth of flavor.
• Beef stock – 200ml, for a savory base.
• Double cream – 150ml, for a rich and velvety texture.
• Dijon mustard – 1 teaspoon, for a subtle tang.
• Salt and black pepper – To taste.

Equipment Needed

• Saucepan
• Wooden spoon
• Fine sieve (optional)

Instructions to Make Gordon Ramsay Green Peppercorn Sauce

Step 1: Sauté the Aromatics

• In a saucepan, melt the butter over medium heat.
• Add the chopped shallots and minced garlic, sautéing until softened and translucent, about 2–3 minutes.

Step 2: Add the Green Peppercorns

• Stir in the green peppercorns, lightly crushing some with the back of a spoon to release their flavor.

Step 3: Deglaze with Brandy

• Pour the brandy into the pan and allow it to simmer for 1–2 minutes, scraping the bottom to release any browned bits.

Step 4: Add Stock and Simmer

• Stir in the beef stock and let the mixture simmer for 5 minutes, reducing slightly to concentrate the flavors.

Step 5: Incorporate Cream and Mustard

• Lower the heat and add the double cream and Dijon mustard. Stir well and let the sauce simmer gently for another 5–7 minutes until thickened.

Step 6: Adjust Seasoning and Serve

• Season with salt and black pepper to taste.
• Serve the sauce warm over your choice of steak, chicken, or vegetables.

What Goes Well With Gordon Ramsay Green Peppercorn Sauce

• Grilled steak: A classic pairing for a tender filet or ribeye.
• Pork chops: Enhances the savory flavor of pork.
• Roast chicken: Adds richness to a simple roast.
• Mashed potatoes: Perfect for soaking up the creamy sauce.
• Steamed vegetables: Balances the bold flavors of the sauce.
• Grilled tofu: A vegetarian option that works surprisingly well.

Expert Tips for Making the Best Gordon Ramsay Green Peppercorn Sauce

• Use fresh green peppercorns: If available, they provide the best flavor. Otherwise, canned or dried green peppercorns work well.
• Flambé the brandy: For a touch of drama and deeper flavor, ignite the brandy after adding it to the pan.
• Don’t overboil the cream: Simmer gently to prevent the sauce from splitting.
• Adjust consistency: If the sauce is too thick, add a splash of stock to thin it out.
• Make ahead: The sauce can be made a day in advance and reheated gently before serving.

Easy Variations of Gordon Ramsay Green Peppercorn Sauce

• Herb-infused: Add a sprig of thyme or rosemary for extra aroma.
• Mushroom addition: Stir in sautéed mushrooms for a heartier sauce.
• Lemon zest: Add a touch of lemon zest for a fresh twist.
• Spicy kick: Add a pinch of chili flakes for some heat.
• Vegan option: Replace butter with plant-based margarine, use vegetable stock, and substitute cream with a dairy-free alternative.

Best Practices to Store Gordon Ramsay Green Peppercorn Sauce

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm gently over low heat, adding a splash of cream or stock if the sauce thickens too much.
• Avoid freezing: Cream-based sauces may split upon thawing.

Nutrition Value (per serving)

• Calories: 220
• Protein: 2g
• Fat: 18g
• Carbohydrates: 6g

FAQs

Can I use dried green peppercorns instead of fresh or canned?

Yes, dried green peppercorns can be used. Rehydrate them by soaking in warm water for 10–15 minutes before adding them to the sauce.

How do I prevent the cream from curdling in green peppercorn sauce?

To prevent curdling, use double cream and cook on low heat. Avoid boiling the sauce after adding the cream.

What can I use as a substitute for brandy in green peppercorn sauce?

You can substitute brandy with dry white wine, sherry, or even chicken or vegetable stock for a non-alcoholic option.

Can I make green peppercorn sauce ahead of time?

Yes, the sauce can be made up to a day in advance. Store it in the refrigerator and reheat gently over low heat, adding a splash of cream or stock to adjust consistency if needed.

Final Words

Gordon Ramsay’s Green Peppercorn Sauce is a bold and creamy addition that elevates any dish. Its rich texture and distinctive flavor make it a must-try for steak nights or special occasions. Give this recipe a go and bring restaurant-quality sauce to your dining table!

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