Green Peppercorn Sauce
Great with steak, salmon or chicken breast.
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon shallots minced
- 2 tablespoons green peppercorns
- 2 tablespoons butter divided into 2
- 2 tablespoons whiskey or Jack Daniels
- 2 teaspoons plain flour
- 1 cup beef stock
- ½ cup double cream
- Salt to taste
Instructions
- Heat the oil in a pan over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.
- Remove the pan from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
- Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef stock and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
- Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt to taste.