Creamy Peppercorn Sauce Recipe | Sip Bite Go (2024)

FAQs

How to make peppercorn sauce Gordon Ramsay? ›

Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly). Taste sauce, adjust salt (and pepper!) to taste.

Brandy is the classic flavour for peppercorn sauce but you can easily substitute another spirit. Readers have used both whiskey and vermouth with success.

Ingredients. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey.

A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients. Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.

Add more liquid

If it is half-broken, add half as much again as the amount of oil that was used to break it in the first place. If it is completely broken, add equal volumes of oil and liquid. Start with a little bit and keep adding until the sauce comes back together into an emulsion. This may take a few iterations.

Scotch Whiskey

A type of whiskey that you can use as a brandy substitute for cooking savory dishes and making marinades and sauces is Scotch whiskey.

Thanks! In a nutshell, brandy and whisky have their own unique flavours. Brandy is made from fermented fruit juice or wine, so it's like a sweet and floral party in your mouth; almost like a dessert on its own. Whisky, on the other hand, comes from fermented grains like corn or rye, giving it an earthier character.

Shelf life guarantee & Storage Instructions:

This product has a guaranteed minimum 16 days shelf life and is freezer safe for 1 year. Keep refrigerated below 5°C. Suitable for freezing. If freezing, freeze on the day of purchase and use within one year.

What is the active ingredient in peppercorn? ›

Black pepper, with piperine as an active ingredient, holds rich phytochemistry that also includes volatile oil, oleoresins, and alkaloids.

Bearnaise Sauce

Bearnaise has the addition of peppercorns, tarragon and a jazzed up vinegar reduction. In a small saucepan, combine wine, vinegar, 2 sprigs tarragon, shallot and peppercorns. Bring to a simmer and cook until reduced to about 2 Tbsp liquid, about 20 minutes.

Just Add: - 300ml semi-skimmed milk 2 Easy Steps... 1 Stir the sauce mix with milk in a small saucepan. 2 Bring to the boil gently, stirring continuously. Simmer for a couple of mins, until sauce is smooth and thickened.

Whisk sour cream, mayonnaise, buttermilk, mustard, vinegar and garlic in bowl. Gradually whisk in pepper mixture until incorporated. Season with salt. Dressing can be refrigerated in airtight container for up to 4 days.