classic peppercorn sauce that pairs perfectly with steak, chicken, or pasta:
Ingredients:
– 1 tablespoon black peppercorns, crushed
– 1 tablespoon unsalted butter
– 1 small shallot, finely chopped
– 1/4 cup brandy or cognac (optional)
– 1/2 cup beef or chicken broth
– 1/2 cup heavy cream
– Salt, to taste
– Fresh rosemary or thyme sprig (optional, for garnish)
Instructions:
1. Prepare the Peppercorns: Crush the peppercorns using a mortar and pestle or the bottom of a heavy pan. You want them coarsely cracked, not ground.
2. Sauté Shallots: In a skillet over medium heat, melt the butter. Add the chopped shallot and sauté until softened, about 2-3 minutes.
3. Add Brandy or Cognac (Optional):
Carefully add the brandy or cognac to the skillet. Tilt the pan slightly to ignite the alcohol, letting the flame burn off. (If you’re not comfortable with this step, you can skip the alcohol altogether.)
4. Simmer the Sauce: Add the beef or chicken broth to the skillet, stirring to combine. Let it reduce by half, about 3-5 minutes.
5. Add Cream and Peppercorns: Lower the heat and stir in the heavy cream and crushed peppercorns. Simmer the sauce until it thickens slightly, around 4-5 minutes. Stir occasionally to prevent burning.
6. Season and Serve: Taste the sauce and add salt as needed. Serve it warm over your steak, chicken, or pasta, and garnish with fresh rosemary or thyme if desired.
Enjoy this rich and flavorful sauce!
