Description
A rich and creamy peppercorn sauce that elevates any steak or chicken dish to gourmet status with its velvety texture and zesty flavor.
Ingredients
Scale
- 2 tablespoons of whole peppercorns (black or mixed)
- 2 tablespoons of butter
- 1 small shallot, finely chopped
- 1/2 cup of beef or chicken stock
- 1 cup of heavy cream
- 1 tablespoon of Dijon mustard
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by coarsely crushing the peppercorns using a mortar and pestle or a heavy-bottomed pan.
- In a medium saucepan, melt the butter over medium heat. Add the shallots and sauté until soft and translucent.
- Carefully sprinkle in the crushed peppercorns. Stir them into the butter and shallots to release their fragrant oils.
- Pour in the stock, and bring the mixture to a gentle simmer. Let it reduce for about 3–5 minutes.
- Once the stock has reduced, lower the heat and add the cream. Stir well and simmer gently for another 5 minutes.
- Add in the Dijon mustard and season with salt to taste. Simmer for another minute, then remove from heat.
- If desired, garnish with freshly chopped parsley just before serving.
Notes
For a lighter version, consider using half-and-half or milk. For a vegetarian option, use vegetable broth instead of beef or chicken stock.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg