Question 1

What is it?

Accepted Answer

Peppercorn sauce is a traditional steakhouse or bistro recipe, originating in France. The main ingredients are crushed peppercorns and heavy cream, with different recipes using cognac, stock, butter or shallots to add flavour among other things. 

For this recipe, I use pepper, cream, cognac and shallots to make one of the most deliciously flavoursome and rich sauces you'll come across!

Question 2

What type of pepper should I use?

Accepted Answer

Black, green, pink, red. So many types, which one to choose? The type of peppercorn you select will affect the outcome of the sauce, so pick carefully:

•	Black peppercorns (most popular choice) - the most commonly used pepper in this sauce and also most likely the peppercorns you already have at home. Black pepper is strong and packs a little heat.
•	Green peppercorns (mild option) - these are simply underripe black peppercorns. They are very mild so if you are serving for anyone who doesn't like the heat these are a great choice. As they are typically sold in brine rather than dried, you don't need to crush them if they aren't dried.
•	White peppercorns (can be used if absolutely needed) - these are simply black peppercorns that have had the outer layer removed. You can easily use these in the sauce, but the light colour means you won't have the same contrast and visual appeal in the dish.
•	Pink peppercorns (not great, unless you want a fruitier flavour) - these are not even pepper but the berries from a plant. While they do still pack a little heat, they are also more fruity in flavour, so I don't recommend them for this recipe.
•	Sichuan pepper (not recommended) - these peppercorns are actually completely unrelated to peppercorns and they are distinctively citrusy in flavour. They don't pack heat the same as standard pepper, but do have a numbing kind of effect on your tongue. As such, I don't recommend using them for this recipe. 

Whatever you choose though, make sure to crush dried peppercorns first. Biting down on a whole peppercorn is not ideal! I also suggest not to use a pepper grinder, as the milled pepper will be very fine and you won't get the same texture in the sauce.

Question 3

What can I serve it with?

Accepted Answer

You'll most commonly see peppercorn sauce served with steak. However, it is really versatile and you can drizzle it over chicken breasts, lamb, roasted vegetables or potatoes. 

If you are making this with steak, or another pan-fried meat, then you can prepare the sauce while you are resting the meat. Giving you a succulent and juicy dish with a freshly cooked and warm sauce. You can use the same pan as you used to cook the meat to save on washing up too! 

Of course, no meal would be complete without a couple of great sides, Try:

•	Lemon and garlic roast potatoes
•	Grilled asparagus with balsamic red onion (skip the balsamic if serving with this sauce)
•	Roasted tenderstem broccoli
•	Parsnip and potato mash
•	Salt and pepper chips
•	Roasted aubergine
•	Roasted courgette

If steak isn’t your thing, then you could also try this served over a seared chicken breast. It also works as an alternative to gravy with roast beef. It’s a great dipping sauce for chips (fries for my US friends) too.

Question 4

Can I use brandy instead of Cognac?

Accepted Answer

Just as champagne is technically a sparkling wine that is produced in the elusive Champagne region of France, Cognac is a brandy that is produced in Cognac. Therefore, you can certainly swap the cognac for a good quality brandy. 

You could also use whisky instead of brandy for an alternative smoky and malty flavour.

Question 5

Can I make it without alcohol?

Accepted Answer

You can certainly make this sauce without using any alcohol. While using it does add a great flavour to the recipe, omitting it makes the whole cooking process a little quicker and easier. Personally, I'm a fan of the extra depth a splash of brandy adds. 

If you are worried about the sauce being alcoholic then fear not as the alcohol burns off during the cooking process and all that remains is the flavour and not the alcohol content. If you want to make it without then use extra stock and add a couple of tablespoons of Worcestershire sauce for flavour.

Question 6

How exactly do you flambé and do I need to do it?

Accepted Answer

pan and setting it alight. It might sound a little daunting, but it is fairly easy (just make sure you have nothing flammable near the pan like a tea towel!). Plus it's great entertainment if you have guests over.

To flambé the sauce first increase the heat under the pan to high and, standing back with outstretched arms, tilt the pan away from you. Pour in the alcohol and use a long match or lighter to set the alcohol alight. Swill the pan a few times and the flame will die down and disappear as the alcohol burns out. Always measure out the alcohol into a glass before adding it rather than pouring it straight from the bottle. 

If you are using a gas stove/hob with a flame, then you can also tilt the pan into the flame after adding the spirit to catch the alcohol alight, although this is a lot trickier to perfect (and you want to make sure you don't pour the alcoholic liquid directly into the flame). 

If flambéing sounds too much for you then you'll be happy to know that this step is totally optional. If you would prefer to avoid this then you can simply cook the sauce after adding the alcohol for 2-3 minutes, letting the alcohol bubble down.

Question 7

Can I make it in advance?

Accepted Answer

Peppercorn sauce can be cooled and kept, sealed, in the fridge for 2-3 days. Reheat gently in a pan. 

You can freeze the sauce for up to 3 months, but it may separate when thawing, so I recommend making it fresh.

Peppercorn Sauce

Description

Ingredients

Instructions

Notes

Nutrition