We badgered Paul for his ultimate peppercorn sauce recipe, which uses piquant pickled peppercorns for a taste sensation.
If you’ve purchased a fabulous piece of steak, it deserves a delicious sauce. Peppercorn sauce is a classic choice, and you can enjoy this one as an accompaniment to any meat or meat alternative.
*these can be purchased by weight at Thyme Deli
- 3 Shallots, or 1 White Onion, or 1 Red Onion
- 300ml Double Cream
- 30g of Peppercorns in Brine*
- 30g of Pink Peppercorns in Brine*
- Tablespoon Butter
- Tablespoon Oil
- Teaspoon French Dijon Mustard
- Pinch of Salt (to taste)
- Cracked Black Pepper (to taste)
- Splash of Scotch Whisky or Brandy (optional/to taste)
- Melt the oil and butter in a frying pan and sweat off the shallot/onion until soft
- Add the peppercorns and sautee for a few minutes with the onion. You may see some peppercorns popping, which is fine
- At this stage you can add a splash of Scotch whisky or Brandy if you like a spirity element to your sauce.
- Add the double cream, and reduce the sauce by about a third
- Add the mustard, and season to taste – the cracked black pepper will add a more fiery element if desired
- Reduce the sauce further to the constency required; if too thick, add more cream or a little water
- Serve hot, with a delicious piece of ethically-reared beef, or whatever your favourite meat or meat alternative is