Sauce au poivre
frenchTraditional pepper sauce made with peppercorns, shallots, and cream.
Main ingredients
Recipe
Estimated total cost for 4 personnes: 1,97 € — average indicative prices
No reviews yet — be the first to share your thoughts!Ingredients
- 2 tbsp peppercorns
- 1 shallot(s)
- 4 cl cognac
- 15 cl veal stock
- 5 cl heavy cream
- 10 g unsalted butter
- salt
Instructions
- 1Finely chop the shallot.
- 2Crush the peppercorns.
- 3Put butter in a saucepan and sweat the shallot over low heat.
- 4Add the crushed pepper to the saucepan and cook for 4 to 5 minutes.
- 5Add the cognac and flambé it.
- 6Let reduce over medium heat.
- 7Add the veal stock and bring to a boil.
- 8Reduce over low heat.
- 9Add the heavy cream and simmer until it reaches a coating consistency.
- 10Finish the sauce by whisking in a little butter.
About this dish
Pepper sauce is a classic sauce of French cuisine. It's famous for its rich combination of cream, crushed peppercorns, and often brandy or cognac, which are flambéed to add depth of flavor. The peppercorns, typically black or green, are lightly crushed to release their pungent aroma without becoming overpowering. This smooth sauce is traditionally served with steaks and other red meat dishes, adding a spicy, creamy note that enhances the main dish. Its origin dates back to French bourgeois cuisine, where it was developed to accompany roasted and grilled meats. Over time, it has gained popularity around the world, becoming a staple in steakhouses and restaurants specializing in meat dishes.
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