Peppercorn Sauce
A rich and creamy peppercorn sauce that elevates any dish, perfect for enhancing meats or drizzling over vegetables.
Ingredients
Main Ingredients
- 1 tablespoon black peppercorns Freshly cracked for best flavor.
- 1 cup heavy cream For a rich sauce.
- 2 tablespoons unsalted butter Plus one for whisking in at the end.
- 2 tablespoons finely diced shallots Chopped finely for a smooth sauce.
- 1/2 cup beef or chicken stock Can use homemade or store-bought.
Instructions
Preparation
- Finely chop the shallots and crack the black peppercorns.
Cooking
- In a saucepan over medium heat, melt the butter. Add shallots and sauté until softened (about 3 minutes).
- Stir in the cracked peppercorns and toast them for 1 minute until fragrant.
- Deglaze the pan with stock, scraping up browned bits, and simmer for about 5 minutes until reduced by half.
- Lower the heat, add heavy cream, and simmer for an additional 5 minutes until slightly thickened.
- Remove from heat and whisk in another tablespoon of butter for a glossy finish. Season with salt to taste.
Notes
Can be served over meats, poultry, or roasted vegetables. Garnishing with freshly chopped herbs enhances flavor.