Classic Black Peppercorn Sauce
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Step 1 of 6
1 of 6
Melt 120 g butter in a wide pot. Add the peppercorns and warm very gently for 2 to 3 minutes until aromatic. Do not fry them.
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What you are cooking with
Pepper base
- 180 g Whole black peppercorns, 120 g lightly cracked, 60 g left whole
Aromatics and fat
- 350 g Shallots, very fine brunoise
- 220 g Unsalted butter, 120 g for cooking, 100 g cold for finishing
Reduction
- 600 ml Cognac or brandy
- 200 ml Dry sherry, Madeira may be used for a richer profile
- 1.8 L Strong beef stock, gelatin-rich
- 600 ml Cream, 35 percent
- to taste Fine sea salt
- 0.5 tsp to 1 tsp Dijon mustard, optional