how do i make peppercorn sauce?

Answer 1

I used to have to make this tableside as a chef in a top restaurant. Here's what I do:-

melt a knob of butter in a pan
add finley minced onions, shallots & garlic and brown
add a couple of spoons full of lightly crushed FRESH GREEN PEPPERCORNS you can get these in jars at the supermarket (you can press them lightly between two spoons to crush) fry these briefly.
flambee the pan with a splash of brandy (optional)
throw in a tub of thick cream (double cream).
Stir & taste- add a little crumbled chicken stock cube if it's bland
stir well, bring to boil and cook until it reduces to the desired thickness - add water if it gets too thick.

Pour over grilled fillet steak with asparagus and a baked potato - perfect.

Gorgeous.

Answer 2

I've got a recipe for chicken breasts in peppercorn sauce so just leave out the chicken bit if you want

Pink and green peppercorns are usually available packed in water or vinegar; white and black will be found dried. The flavor of the chicken and green peppercorns creates an ideal marriage of coloring and taste.

Serves 4.

4 tbsp. butter
3 tbsp. minced onion
1/3 c. dry white wine
1/2 c. heavy cream
2 tsp. green peppercorns, drained & chopped
1 tsp. whole peppercorns, drained
1 tsp. fresh tarragon, or 1/4 tsp. dried Salt

Pound and flatten the chicken breasts. Saute in the butter until nicely browned on both sides. Transfer to a heated platter and keep warm.

Add the onion to the skillet and saute until soft. Add the wine and bring to a boil. Reduce to 2 tablespoons, scraping up any bits on the bottom of the pan. Stir in the heavy cream, peppercorns and tarragon. Continue cooking until reduced and thickened. Remove from heat and correct seasonings. Spoon the sauce over the chicken breasts and serve immediately.

Answer 3

Chicken with Peppercorn Sauce

Ingredients

(4 servings)

1 ea Salt
1 ea Paprika
1 ea Basil
4 tb Cooking oil
1 tb White wine
1/2 c Chicken stock
1 ea Black pepper
1 ea Garlic
4 ea Chicken breasts
1 ts Cooking onion, chopped
1 ts Green peppercorns
1/2 c 35% cream


Instructions

Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. Now, tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy.

Answer 4

Roasted Garlic Peppercorn Sauce

INGREDIENTS:
1 whole head garlic
1 teaspoon olive oil
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 tablespoon ground mixed peppercorns
1 pinch ground nutmeg

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DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.
Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.

Answer 5

I'm assuming you mean for a pan-seared steak?

Here's what I do:

Sear the steak on both sides, then remove from pan.
Meanwhile, reduce 1 C beef broth on another burner by 1/3.
To the pan the steak was in, add 1 T of butter, then cook chopped shallots for a couple minutes.
Remove the pan from flame (Very important because you'll start a fire otherwise) to add brandy (about 1/3 cup).
Put back on burner and let the alcohol burn off.
Then add the reduced beef broth. Let it cook for a couple minutes.
Then add cream (about 1/4 - 1/3 cup) and couple tablespoons of green peppercorns.
Season with salt and pepper (although not much black pepper)
Let cook for a couple minutes. Place the steak back into the pan to rewarm.

Serve steak with thickened green peppercorn over top

Answer 6

Hye. I have never heard of more ludicrous suggestions for peppercorn sauce!!!

This is the traditional way to make it.

In a hot pan put some cracked peppercorn you have smashed up yourself, flame them with brandy the add green whole peppercorn if you can get them. Add a bit of french mustard stir in then add a slug of red wine. Cook down then add soem gravy, then finish with a touch of double cream. Add more milled pepper if not strong enough.

Dont under any circumstances use flour, tomatoes or tomato puree!!! Its absurd!

Answer 7

Isn't peppercorn sauce any old sauce with a few peppercorns thrown in?

Answer 8

I used the yahoo search engine using the phrase "peppercorn sauce recipe" and here is one recipe I found. You can do the same thing if you want to find another recipe if this one is not to your liking or anytime you want to find a recipe.

Quick Peppercorn Sauce
This quick and easy sauce will make your meal special.

Servings: Makes about 1 1/4 cup sauce
1 can (14 oz.) ready-to-serve beef broth
1 Tbsp. cornstarch, dissolved in 1 Tbsp. cold water
1 small bay leaf
1/8 tsp. dried thyme leaves
1/3 cup dry red wine
1/4 tsp. black peppercorns, coarsely crushed


In saucepan, combine broth and cornstarch mixture, stirring to blend. Bring to a boil; cook until slightly thickened.
Stir in bay leaf and thyme; cook over medium heat for 10 to 12 minutes or until sauce is reduced to about 1 cup.
Reduce heat to low. Stir in wine and peppercorns; simmer 5 minutes. Remove bay leaf. Serve warm.

or here's a fancier one from the foodnetwork...

Pan juices from steak
4 steaks 1-1 1/2 inches
1/3 cup minced shallot
1 clove garlic minced
1/4 cup cognac
2 cups brown stock or canned beef broth
1 tablespoon black peppercorn, coarsely crushed
1/3 cup heavy cream
4 teaspoons cornstarch
2-3 teaspoons Dijon mustard

Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

Answer 9

peppercorn sauce

Answer 10

chefs cheat all the time i should know im one and this is so quick and simple ;
whipping cream
tomatoe puree
pepper corns
salt
corn flour

you ready for this ? disolve 2 tbl spoons of cornflower in a little cold water ,mix till smooth paste, leave to side
place whipping cream in pot and put on the heat add the peppercorns and 2 tbl spoons of tom paste , stir, bring to boil and add corn flour slowly and stir
sauce will thinken and hay presto easy peasy