Whisky & Green Peppercorn Sauce
- serving for 2
- 0.5 hours
- pan
For Whisky & Green Peppercorn Sauce
Ingredient
shallots 2 pc
garlic 2 cloves
green peppercorns 2 tbsp
fresh thyme leaves 1 tsp
Liquid
whisky/brandy 50 ml
beef stock 350 ml
heavy cream 100 ml
Seasoning
worcestershire sauce 2 tbsp
cold butter 10 g
salt to taste
Directions
-
Finely dice shallot and garlic
-
Soften shallots with oil and pinch of salt then add garlic and the peppercorns
-
Add whisky and flame off
-
Add thyme and beef stock and reduce by half
-
Add cream and reduce to desired thickness
-
Heat off and finish with worcestershire sauce and whisk in cold butter
Season with salt to taste
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman