Peppersauce - Sauce au Poivre

Name: Peppersauce - Sauce au Poivre
Total time: 5 min
Yield: 4
Ingredients: 1 dl Glace, from dark stock; 2 dl Heavy cream 38%; 1 tbsp. Dijon Mustard; 20 pcs. Brined green peppercorns; 1 dl Brandy; Salt; Pepper

By Ztove Recipes

Difficulty

Easy

Preparation Time

5 min

Servings

Ready Time

17.14

If you're thinking steakhouses, steaks and chunky fries, pepper sauce is a classic. And here you'll find the recipe for the classic sauce.

Ingredients

4pers

Pepper Sauce

1dlBrandy

2dlHeavy cream 38%

1dlGlace, from dark stock

1tbsp.Dijon Mustard

20pcs.Brined green peppercorns

Salt

Pepper

Instructions

Make the sauce

Heat the pan to 120 °C. Pour the brandy into the pan, allowing the alcohol to evaporate. Add the remaining ingredients. You may want to crush the peppercorns a little to bring out the flavour. Reduce the sauce until it is as thick as syrup. Season with salt and pepper and serve.

Tips for this recipe

You control how much pepper you want to add to the sauce. Green pickled peppercorns are not that spicy. Instead of brandy, you can use whiskey. Especially smoked whiskey is great with steaks. And if you leave out the peppercorns, you'll have a whiskey sauce instead. If you don't like mustard, you can leave it out.

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