Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
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Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
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Только что сделала соус по вашему видео, это безумно вкусно! Долго искала рецепт, все видео только с приготовлением и полное отсутствие самого рецепта, где-то перец жарят, потом давят, в другом все поджигают, в третьем и то, и то, еще и нужен специальный бульон, очень все сложно и не понятно. У вас все просто, справится даже новичок, а вкус как в лучшем ресторане. Единственное у меня не было бренди, я з Спасибо вам огромное за ваш рецепт и чудесный канал! 💐❤
This is such a simple recipe. I've tried PS in restaurants and not been wowed by it… I suspect they used ready made stuff. This is delicious and complements a steak beautifully
seed oil 🤮
Happy to find your channel😇❤️
Trust me – don't overlay these types of videos with music. Makes it hard to listen to. If people want music they can play it in a stand alone player.
Music ruined the video.
Can you freeze this sauce anyone?
I cannot get this sauce right at all 😂 it always comes out to liquidity
Sunflower oil??😮
Nooo not healthy
I'd use butter instead of oil, i'd not have the shallots as small, I'd grind the peppercorns a bit rather than leave whole and then add flour to make a roux. Finally, i'd add the stock, reduce then stir in the cream.
How many people does sauce serve?