Jamie Oliver Peppercorn Sauce is made with black peppercorns, unsalted butter, sunflower oil, shallots, salt, brandy, beef stock, Worcestershire sauce, and heavy cream. This easy Peppercorn Sauce recipe creates a rich and creamy addition to meals that takes about 15 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
š§” Why You’ll Love This Peppercorn Sauce Recipe:
- Great Taste: This sauce has a strong and rich taste because it uses fresh peppercorns, shallots, and brandy. It makes any meal taste better.
- Good with Many Foods: You can enjoy this sauce with many things like steaks, cooked vegetables, and more. It’s good for many types of meals.
- Fast to Make: You can make this sauce in just 15 minutes, which is perfect when you need something tasty and quick for your meal.
- Like Eating Out: Make a sauce at home that tastes like itās from a fancy restaurant. Itās easy to do and uses simple ingredients.
- Make It Your Way: You can change the recipe a little, like using juices from the meat you cook instead of butter and oil. This lets you change the taste to suit your meal.
š§ Jamie Oliver Peppercorn Sauce Ingredients
- 4 tsp Black Peppercorns
- 1 tbsp Unsalted Butter
- Ā½ tbsp Sunflower Oil (or use pan drippings from steak, if available)
- 2 Shallots, finely chopped
- Ā¼ tsp Salt
- 3 tbsp Brandy
- Ā¾ cup (180 ml) Beef Stock
- 1 tsp Worcestershire Sauce
- Ā½ cup (120 ml) Heavy Cream (Double Cream)
š How To Make Jamie Oliver Peppercorn Sauce
- Prepare the Peppercorns: Place 3 teaspoons of black peppercorns in a zip-lock bag. Use a rolling pin to gently crush them until they are coarsely ground. Set aside one teaspoon of whole peppercorns to be used later in the cooking process.
- Cook the Base: Heat the butter and sunflower oil in a frying pan over medium heat. Once the butter has melted, add the finely chopped shallots, a pinch of salt, the crushed peppercorns, and the whole peppercorns reserved earlier. Cook for 2-3 minutes, stirring frequently, until the shallots become soft and translucent.
- Deglaze with Brandy: Pour the brandy into the pan with the shallot and peppercorn mixture. Allow it to bubble and cook for about 1 minute. This process will help lift any flavorful bits stuck to the bottom of the pan, enhancing the sauce’s taste.
- Add Liquids and Simmer: Next, add the beef stock and Worcestershire sauce to the pan. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it simmer for about 5 minutes, or until the liquid has reduced by half, to concentrate the flavors.
- Finish with Cream: Finally, stir in the heavy cream. If you have any juices left from cooking steak, add them now. Bring the sauce back to a simmer, then immediately turn off the heat. Stir well to combine all the ingredients into a smooth sauce.
- Serve: Check the seasoning, adding more salt if needed. This peppercorn sauce is perfectly served over grilled steaks, enhancing the meat’s rich flavors.
š Recipe Tips:
- How to Crush Peppercorns: Crush the peppercorns just enough so they are still a bit big. This makes the sauce crunchy and very tasty.
- Choosing the Right Pan: Use a thick pan for cooking the sauce. It helps cook everything evenly and stops things from burning.
- Adding Brandy Safely: Be careful when you pour brandy into the pan, as it can catch fire. Pour it slowly and maybe take the pan off the cooker for a moment.
- Cooking Time: Let the sauce boil until it is half its original amount. This makes the flavor stronger and the sauce thicker.
š¤ What To Serve With Peppercorn Sauce?
Peppercorn Sauce pairs well with grilled steak, roasted beef, baked chicken, grilled salmon or pork chops. It also can be served alongside mashed potatoes, steamed asparagus, roasted carrots, or sautƩed mushrooms.
š How To Store Leftovers Peppercorn Sauce?
- Refrigerate: Store the peppercorn sauce in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze the sauce in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.
š„µ How To Reheat Leftovers Peppercorn Sauce?
- In The Oven: Preheat the oven to 350Ā°F (175Ā°C). Place the sauce in an oven-safe dish, cover with foil, and heat for about 10 minutes or until warm.
- In The Microwave: Transfer the sauce to a microwave-safe dish and heat on high for about 1-2 minutes, stirring halfway through.
- On the Stovetop: Reheat the sauce in a saucepan over low heat, stirring occasionally, until it is hot. This method helps maintain the creamy texture.
FAQ’S
What Does Peppercorn Sauce Taste Like?
Peppercorn sauce is creamy and a bit spicy because of the peppercorns. It has a hint of tanginess from the Worcestershire sauce and a slight sweetness from the shallots and brandy.
How To Thicken Peppercorn Sauce?
If your sauce is too runny, you can cook it longer to reduce and thicken it, or mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce until it thickens up.
How To Make Peppercorn Sauce With Milk?
To make peppercorn sauce with milk instead of cream, you can use Ā½ cup (120 ml) of whole milk. If you want it to be creamier, mix the milk with 1 tablespoon of flour before adding it to the sauce. Stir the flour into the milk thoroughly to avoid any lumps before you heat it. This will help thicken the sauce and give it a creamy texture.
How To Make Peppercorn Sauce Without Brandy Alcohol?
If you donāt want to use brandy, you can use the same amount of beef broth or non-alcoholic red wine vinegar instead. This keeps the sauce flavorful.
How To Make Peppercorn Sauce Without Cream?
To make peppercorn sauce without cream, use Ā½ cup (120 ml) of blended silken tofu or cashew cream as a dairy-free alternative. Blend silken tofu until smooth or soak and blend Ā½ cup of cashews with 120 ml of water for cashew cream, and use it in place of the cream in the recipe.
How To Make Peppercorn sauce gluten-free
To make sure your sauce is gluten-free, check that the Worcestershire sauce and brandy you use do not contain gluten.
More Jamie Oliver Recipe:
- Jamie Oliver Cumberland Sauce Recipe
- Jamie Oliver Cumberland Sauce Recipe
- Jamie Oliver Mushrooms On Toast
Jamie Oliver Peppercorn Sauce Nutrition Facts:
- Calories: 193kcal
- Carbohydrates: 6g
- Protein: 2g
- Fat: 16g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 49mg
- Sodium: 439mg
- Potassium: 140mg Fiber: 2g
- Sugar: 1g
- Calcium: 47mg
Jamie Oliver Peppercorn Sauce
Description
Jamie Oliver Peppercorn Sauce is made with black peppercorns, unsalted butter, sunflower oil, shallots, salt, brandy, beef stock, Worcestershire sauce, and heavy cream. This easy Peppercorn Sauce recipe creates a rich and creamy addition to meals that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Peppercorns:Ā Place 3 teaspoons of black peppercorns in a zip-lock bag. Use a rolling pin to gently crush them until they are coarsely ground. Set aside one teaspoon of whole peppercorns to be used later in the cooking process.
- Cook the Base:Ā Heat the butter and sunflower oil in a frying pan over medium heat. Once the butter has melted, add the finely chopped shallots, a pinch of salt, the crushed peppercorns, and the whole peppercorns reserved earlier. Cook for 2-3 minutes, stirring frequently, until the shallots become soft and translucent.
- Deglaze with Brandy:Ā Pour the brandy into the pan with the shallot and peppercorn mixture. Allow it to bubble and cook for about 1 minute. This process will help lift any flavorful bits stuck to the bottom of the pan, enhancing the sauceās taste.
- Add Liquids and Simmer:Ā Next, add the beef stock and Worcestershire sauce to the pan. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it simmer for about 5 minutes, or until the liquid has reduced by half, to concentrate the flavors.
- Finish with Cream:Ā Finally, stir in the heavy cream. If you have any juices left from cooking steak, add them now. Bring the sauce back to a simmer, then immediately turn off the heat. Stir well to combine all the ingredients into a smooth sauce.
- Serve:Ā Check the seasoning, adding more salt if needed. This peppercorn sauce is perfectly served over grilled steaks, enhancing the meatās rich flavors.
Notes
- How to Crush Peppercorns: Crush the peppercorns just enough so they are still a bit big. This makes the sauce crunchy and very tasty.
- Choosing the Right Pan: Use a thick pan for cooking the sauce. It helps cook everything evenly and stops things from burning.
- Adding Brandy Safely: Be careful when you pour brandy into the pan, as it can catch fire. Pour it slowly and maybe take the pan off the cooker for a moment.
- Cooking Time: Let the sauce boil until it is half its original amount. This makes the flavor stronger and the sauce thicker.