Description
Jamie Oliver’s Peppercorn Sauce is a classic creamy sauce infused with the bold heat of crushed peppercorns and enriched with a splash of brandy or whiskey for extra depth. The sauce is cooked with heavy cream, butter, and stock, creating a velvety texture that perfectly complements the savory flavors of grilled meats and vegetables. It’s easy to make and brings a touch of sophistication to your meal.
Ingredients
Scale
- 1 tablespoon black peppercorns – crushed for the perfect amount of heat.
- 1 tablespoon butter – to sauté the peppercorns and add richness.
- 1 small shallot – finely chopped for subtle sweetness.
- 50ml (1.7 fl oz) brandy or whiskey – adds depth and enhances flavor.
- 150ml (5 fl oz) heavy cream – to create a smooth, creamy texture.
- 100ml (3.4 fl oz) beef or chicken stock – for extra flavor and richness.
- Salt – to taste.
Instructions
- Crush the peppercorns: Use a mortar and pestle to roughly crush the black peppercorns, ensuring some large pieces remain for texture.
- Sauté the peppercorns and shallots: In a small saucepan, melt the butter over medium heat. Add the crushed peppercorns and finely chopped shallots. Cook until the shallots soften, about 2-3 minutes.
- Add the brandy or whiskey: Carefully pour in the brandy or whiskey and allow it to simmer for a minute, letting the alcohol evaporate while it infuses the sauce with flavor.
- Add the stock and reduce: Stir in the beef or chicken stock, bring to a boil, and let it simmer for a few minutes to reduce slightly.
- Incorporate the cream: Lower the heat and stir in the heavy cream. Continue to simmer, stirring occasionally, until the sauce thickens to your desired consistency, about 5 minutes.
- Season and serve: Taste the sauce and add salt if needed. Serve immediately over steak, chicken, or your favorite vegetables.