Description
Gordon Ramsay Green Peppercorn Sauce that elevates any dish to restaurant quality.
Ingredients
Scale
- 1 tablespoon green peppercorns in brine (Reserve some brine for a tangy finish.)
- 2 large shallots (Finely minced shallots bring delicacy.)
- 2 tablespoons unsalted butter (Enhances richness.)
- 1/4 cup brandy or cognac (Adds depth.)
- 1/2 cup dry white wine (Balances flavors.)
- 1 cup high-quality beef stock (Robust foundation.)
- 1/2 cup heavy cream (Adds creaminess.)
- 1 tablespoon smooth Dijon mustard (Adds zest.)
Instructions
- Crush half the green peppercorns lightly with the flat side of a knife, keeping some whole for texture.
- Heat butter in a saucepan over medium heat until foaming. Add shallots and cook for 2-3 minutes until softened.
- Remove pan from heat, add brandy, then return to heat and cook off alcohol for about 2 minutes.
- Pour in white wine and beef stock. Bring to a boil, reduce heat, and simmer for 8-10 minutes until reduced by half.
- Add Dijon mustard and both crushed and whole green peppercorns. Simmer for 2 more minutes for flavors to meld.
- Remove from heat and whisk in heavy cream until smooth. Add reserved peppercorn brine to taste.
- Return to low heat briefly just to warm through. Season with salt and white pepper, then serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 50 mg
Keywords: Gordon Ramsay Green Peppercorn Sauce