This Creamy Garlic Peppercorn Sauce Is The Perfect Sauce For Steak, Chicken, Pork & So Much More!
How to make a creamy garlic peppercorn sauce. This recipe is super easy to make, and the flavours are unreal. With easy-to-follow instructions, you’ll be making the most delicious sauce in no time. You all loved my creamy garlic mushroom sauce and the garlic sauce, so here’s another. This sauce works well with steaks and is incredible with chicken, pork, vegetables, seafood and fish. It can also be used as a base for the pasta of your choice.
Creamy Garlic Peppercorn Sauce
Ingredients
- 42 g Unsalted Butter
- 1 Brown Onion Diced
- 4 Garlic Cloves Grated or Minced
- 3 g Flat Leaf Parsley Chopped
- 3 Fresh Thyme Picked & Chopped
- 30 ml Brandy
- 37.5 ml Beef Stock
- 5 g Cracked Black Pepper
- 10 g Green Peppercorns Drained
- 450 ml Thickened Cream
- Salt To Taste
Method
- Place a large heavy-based pan over high heat and add the clarified butter, allowing it to melt.
- Add the diced onions and sauté for 3 minutes until golden and translucent, stirring frequently. Add the garlic and sauté for 45 seconds, stirring the whole time.
- Pour in the brandy (see notes), and reduce for 1 minute, stirring frequently. Add the cracked black pepper, green peppercorns and beef stock, and allow to reduce for a further 1 minute, or until reduced by half.
- Add the chopped parsley, thyme and thickened cream, and season to taste. Give the sauce a good mix and bring to a simmer. Once simmering, reduce the heat to low and allow the sauce to reduce for 10-12 minutes or until thickened (reduced by half), stirring frequently.
- Once reduced, remove the sprigs of thyme and serve. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Garlic Peppercorn Sauce Storage Instructions
This delicious sauce can be stored in the fridge for up to 4 days. Still, unfortunately, it’s not recommended to be frozen as the sauce will have a high risk of splitting upon reheating from frozen as the water particles will separate from the oils and fats and break the emulsion.
Creamy Garlic Peppercorn Sauce Reheating Instructions
Due to this being a cream-based sauce, you have to be very gentle and careful when reheating to prevent the sauce from splitting. Place the sauce in a pan over medium heat, gently heat, and stir until hot throughout, adding a splash of cream to freshen it up. Don’t microwave. The inconsistent and harsh heat will split the sauce.
Substitutes & Enhancements
- If you can’t consume alcohol, you can substitute the brandy for vegetable or chicken stock with no further changes to the recipe.
- Increase the number of green peppercorns to 30g (1.06oz) to make a more robust, more peppery-flavoured sauce.
Watch How To Make The Recipe
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