Peppercorn Recipe

Peppercorn Sauce

1. 1

   Toast and crush peppercorns

   Place the whole black peppercorns in a dry skillet over medium heat. Toast, shaking the pan, for 1–2 minutes until fragrant (do not burn). Transfer to a mortar and pestle or heavy bowl and coarsely crush. Reserve about 1 tablespoon of the crushed pepper for garnish; keep the rest slightly finer for the sauce.

2. 2

   Sauté aromatics

   In a heavy skillet over medium heat, add olive oil and 1 tablespoon butter. When butter foams, add the minced shallot and sauté for 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

3. 3

   Deglaze with brandy

   Carefully add the brandy (stand back if using an open flame) and simmer for 1–2 minutes, scraping up any browned bits from the pan. Allow most of the alcohol to cook off and reduce slightly.

4. 4

   Build the sauce

   Add the stock to the skillet and bring to a simmer. Stir in the coarsely crushed peppercorns (reserve the tablespoon for garnish). Reduce the stock by about half, simmering 4–6 minutes so the flavors concentrate.

5. 5

   Finish with cream and seasonings

   Lower heat to medium-low and stir in the heavy cream, Dijon mustard and Worcestershire sauce. Simmer gently, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes). If the sauce becomes too thick, add 1–2 tablespoons stock or water to loosen.

6. 6

   Mount with butter and adjust seasoning

   Remove the skillet from heat and whisk in the remaining tablespoon of butter until glossy. Taste and add salt as needed. If you prefer a smoother sauce, press it through a fine-mesh sieve to remove larger fragments; otherwise serve with the coarse pepper for texture.

7. 7

   Garnish and serve

   Spoon the hot peppercorn sauce over steaks, roasted vegetables, or chicken. Sprinkle the reserved tablespoon of crushed peppercorns and chopped parsley on top for presentation. Serve immediately with lemon wedges on the side if desired.