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.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4
- Category: Sauce
- Method: Simmering
- Cuisine: French
Ingredients
- 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.
Instructions
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.