Peppercorn sauce
A creamy Peppercorn Sauce made with Jack Daniels, beef broth, cream and plenty of crushed peppercorns.
Ingredients
- 3 shallots finely diced
- 2 tbsp black peppercorns
- 60 ml Jack Daniels or other bourbon
- 1 clove garlic minced
- 1 tsp Dijon mustard
- (affiliate link)Worcester sauce
- 200 ml single cream
- beef stock concentrated
- Olive oil
- Butter
Instructions
- Put a heavy-bottomed pan on a medium heat. Add the peppercorns and dry fry for a minute or two to toast and enhance their flavour. Remove from the pan and set aside to cool.
- Coarsely grind the toasted peppercorns.
- Add a splash of olive oil and a knob of butter to the pan.
- Add the shallots and garlic and sautee until they start to turn light golden brown.
- Add the peppercorns, splash of Worcester sauce and the mustard. Stir everything around and cook for 30 seconds.
- Add the Jack Daniels, allow to heat up for a couple of seconds, then stand back and ignite the vapours with a match.
- Allow the flames to die down on their own and burn off all the alcohol. It is very important to flambee the bourbon as the syrupy liquid thats left will thicken your sauce.
- Add the cream and a splash of the liquid stock to taste, then mix everything through.
- Let the sauce bubble away and reduce slightly for 2 or 3 minutes and its done.
Nutrition
Calories: 423kcalCarbohydrates: 16gProtein: 4gFat: 31gSaturated Fat: 19gFiber: 4gSugar: 3g
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