Best recipe for peppercorn sauce..please:)?

Question

Preferably one thats ok for poultry as well as steak..

Answer 1

I think you can adapt most recipe's for white or red meat. If it has red wine for red meat, I would use white wine for white meat. Same with vinegars--balsamic vinegar for red, rice vinegar for white. Here is a recipe I love for steak but be creative...I think because of the dijon it will work for both :>

Grilled Steak with Mustard Peppercon Sauce


1/4 cup mixed peppercorns
2 x 12 oz strip loin or rib eye grilling steak
2 teaspoons extra virgin olive oil
2 tbsp butter
2 cups tiny Cremini mushroom, (or quartered regular-size cremini mushrooms)
1/4 cup brandy
2/3 cup whipping cream
1/4 cup grainy mustard
You don't have to do this next step...I just crack fresh peppercorns on the steak. I also didn't use the brandy at all. If you just wanted a sauce, you could just add cracked peppercorn to the sauce while you were making it.
Place peppercorns in sturdy plastic bag and seal. With small skillet or heavy saucepan, pound to crush peppercorns coarsely. Spread on plate. Pat steaks dry; press evenly into peppercorns. Set aside.
Brush large heavy skillet with oil; cook steaks over medium-high heat, turning once, until well browned on both sides and rare inside, 6 to 8 minutes, or until medium, 12 to 15 minutes. Transfer to warmed plate; tent with foil and let stand for 5 minutes. Wipe out any peppercorns stuck to pan.
Drain off any fat from skillet and return to medium-high heat; cook butter and mushrooms, stirring often, until mushrooms are tender, very golden and liquid has evaporated.
Warm brandy in small saucepan over low heat; ignite with long match. Pour over mushrooms. When flames die down, pour in cream; bring to boil. Boil until slightly thickened, about 2 minutes. Stir in mustard; heat through.
To serve, ladle sauce over top of steak.

Answer 2

If the sauce is intended for meat such as steaks, marinade by pressing a few cracked black peppercorns into them and coating in olive oil. Let stand for several hours.

If meat is cooked in a pan, deglaze the pan when cooking is completed and meat has been removed, with 1 cup of the wine and reduce to half over medium heat. Add remaining cracked black peppercorns, green peppercorns, and 3/4 cup cream to sauce pan. Continue cooking while constantly stirring until sauce is reduced by half. You should now have about 3/4 of a cup peppercorn sauce which can be added to all kinds of food

Answer 3

Can be used with almost any meat.

6 teaspoons fresh cracked black peppercorns
3 tablespoons dried green peppercorns soaked in 1/4 wine
3/4 cup heavy cream
2 cups dry white wine
2 tablespoons butter

If meat is cooked in a pan, after meat has been removed, loosen the browned bits from the pan with 1 cup of the wine and reduce to half over medium heat. Add cracked black peppercorns, green peppercorns, wine and cream to pan. Continue cooking, stirring constantly until sauce is reduced by half.

Preparation without meat drippings: Put butter in a sauce pan and let lightly brown, add1 cup of the wine and reduce to half over medium heat and follow directions above.

Answer 4

Garlic Peppercorn Sauce:

15 min 5 min prep
5 cups sauce

2 (12 ounce) bottles chili sauce
1 cup catsup
1 teaspoon freshly ground coarse black pepper
1 teaspoon garlic salt
1 tablespoon brown sugar
1 tablespoon lemon juice

1. Place all ingredients in a saucepan.
2. Bring to a boil and simmer 10 minutes.
3. Pour into bottles and store in refrigerator.