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Whisky & Green Peppercorn Sauce

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

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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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