Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup beef broth, low-sodium
- 1 cup heavy cream
- 1 tablespoon agar-agar or cornstarch
- Black peppercorns, freshly cracked (amount to taste)
- Shallots, firm and smooth (amount to taste)
Instructions
- Begin by placing your black peppercorns in a dry skillet over medium heat.
- Toast them for about 2-3 minutes until they become fragrant but not burnt.
- Add two tablespoons of unsalted butter to the skillet with your toasted peppercorns.
- Once melted, toss in finely chopped shallots and sauté until they turn translucent—about 3-4 minutes.
- Carefully add one cup of beef broth to the pan, scraping any bits off the bottom for added flavor.
- Bring this mixture to a gentle simmer and let it cook down by half—this should take around 5-7 minutes.
- Once your broth has reduced beautifully, pour in one cup of heavy cream.
- Stir continuously while letting it simmer again for another 5 minutes until it thickens slightly.
- If you would like your sauce thicker, mix one tablespoon of agar-agar or cornstarch with two tablespoons of water to create a slurry.
- Slowly whisk this mixture into your simmering sauce and let it thicken further for about 2-3 minutes.
- Once you have reached your desired consistency, taste and season with salt if necessary.
- Garnish with fresh herbs before serving to elevate your dish even more.
Notes
Store leftover peppercorn sauce tightly covered in the refrigerator for up to five days.
Reheat gently on low heat, stirring frequently to maintain a smooth consistency.
Serve over grilled steak or roasted chicken for a delicious flavor boost.
Use fresh cracked peppercorns for enhanced flavor and texture in your sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 25mg