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Pink Peppercorn Sauce

For Sauce

Ingredient

pink peppercorns 2 tbsp
butter 5 g
shallots 2 pc
brandy 50 ml
red wine 150 ml
beef stock 350 ml
double cream 100 ml
salt to taste

Directions

  • Toast peppercorns and crush

  • Soften the shallot in some gently foaming butter on medium heat with a pinch of salt

  • Add the peppercorns and the brandy, burn off the alcohol

  • Add the red wine reduce until hardly any liquid remains

  • Add the beef stock and cream gently simmer

  • Season to taste with salt

Principles

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Notes

  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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