Green Peppercorn Sauce
The most wonderful sauce for any grilled meat, unbeatable!
Ingredients
- 2 tbsp drippings from a smoked chuck roast (if you have)
- 4 finely diced Shallots
- 1 clove of Garlic finely chopped
- 1 tbsp butter for frying
- 60 gr drained green peppercorn
- 100 ml Brandy
- ½ L Beef broth
- ½ L heavy Cream
- 1 tbsp mustard, wholegrain or Dijon
- 1 tbsp butter to finish
- salt to taste
Instructions
- In a pan build up the sauce on fonds and drippings
- Add the finely diced Shallots until see-through
- Add the finely chopped garlic and be careful not to burn it
- Once you can smell the garlic transfer everything in a bowl
- Add the butter
- Add the drained green peppercorn and let them fry until you start smelling the pepper
- Once ready, kill the heat and add the Brandy
- Flambé them
- Once the flames are out turn your stove on to medium heat
- Shimmer until the Brandy is almost evaporated
- Add the beef broth
- Bring it to shimmer and let it reduce
- Once the broth has started reducing add the heavy cream
- Let it shimmer until right consistency
- Once the consistency is right add back the onions and garlic
- Stir it up
- Add the mustard
- Taste it and add salt, if needed
- Turn off the stove and once the sauce stops shimmering add 1 tbsp butter
- ready to serve