Diary of a Chef · Just Chefn Around

Peppercorn Sauce

35 minutes · ~240 mL (4 servings)

By Diary of a Chef

Ingredients

• 1–1 1/2 tbsp cracked black peppercorns
• 1 tbsp butter, to start the pan
• 267 mL cognac (≈ 1 cup + 1 tbsp)
• 1 cup beef stock (240 mL)
• 100 mL heavy cream, lightly whipped
• 1–2 tbsp cold butter, to finish
• shallots, finely chopped
• 2 cloves garlic cloves, minced (optional)
• 2 tsp Worcestershire — or 1 tsp Worcestershire + 1 tsp soy (optional)
• a few drops lemon juice or white wine vinegar, to taste
• salt (if needed)

Instructions

1. 1Bloom the pepper

   Heat a pan over medium. Add 1 tbsp 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.

4. 4Stock reduction

   Add the beef stock, bring to a simmer, and reduce by about half. Add the Worcestershire (or Worcestershire + soy) here, if using.

5. 5Stop the heat

   Turn the heat to low or off.

6. 6Fold in the whipped cream

   Gently fold in the soft-peak whipped cream. Do NOT let it boil.

7. 7Finish

   Add 1–2 tbsp cold butter and stir until glossy. Add a few drops of acid. Taste and adjust salt.