Diary of a Chef · Just Chefn Around

Josh's Peppercorn Sauce

25 minutes · ~105 mL (2 servings)

By Diary of a Chef

Ingredients

• 1 1/2 tsp cracked black peppercorns
• 1 1/2 tsp butter, to start the pan
• 118 mL cognac
• 60 mL demi-glace (4 tbsp / 2 cubes — the house Demi-Glace works)
• 30 mL heavy cream, cold
• 12 g cold butter to finish — weighed, not eyeballed
• shallots, finely chopped
• 1 clove garlic clove, minced (optional)
• 1/2 tsp Worcestershire sauce (optional)
• 1/2 tsp soy sauce (optional)
• a few drops lemon juice or white wine vinegar
• salt — taste first, expect none

Instructions

1. 1Bloom the pepper

   Heat a small pan over medium. Add 1½ tsp butter; once melted, add the cracked peppercorns and bloom them gently.

2. 2Add the shallots

   Add the finely chopped shallots and cook until soft. Then garlic (if using) for about 30 seconds.

3. 3Cognac reduction

   Add the cognac and reduce until nearly dry. Do not add the demi before this point.

4. 4Demi — warm through only

   Add the 60 mL demi-glace and warm it through. Do not reduce. Add the Worcestershire and soy here, if using.

5. 5Stop the heat

   Pull the pan off the flame and let it settle to 80–85°C — below a simmer.

6. 6Cream

   Stir in the 30 mL cold cream. Do NOT let it boil.

7. 7Finish — monter au beurre

   Off heat, add the 12 g cold butter a few pieces at a time. Swirl, don't whisk. Add a few drops of acid. Taste — salt only if it truly needs it.