Creamy Garlic Peppercorn Sauce

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5 from 2 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Calories: 484kcal

Servings: People

Metric - Imperial

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.

Chef's Tips

Let the brandy reduce properly before adding the stock and peppercorns — this cooks off the raw alcohol taste and concentrates the flavour it leaves behind.

Crack the pepper coarsely rather than using fine ground — the texture is a big part of this sauce, and finely ground pepper will make it taste sharp rather than warm and peppery.

Stir frequently during the final reduction — cream sauces can catch and stick to the bottom of the pan if left unattended, especially as they thicken.

Storage & Reheating

Will keep in an airtight container in the fridge for up to 3 days. Not recommended for freezing — the cream sauce will split and turn grainy once thawed. Reheat gently in a pan over low heat, stirring frequently, adding a splash of cream or milk if it's thickened too much in the fridge.

Serving 180gCalories 484kcalCarbohydrates 6.5gProtein 3.4gFat 48.7gSaturated Fat 31.6gPolyunsaturated Fat 0.33gMonounsaturated Fat 2.47gTrans Fat 2.9gCholesterol 24.6mgSodium 103.5mgPotassium 76.1mgFiber 0.5gSugar 4.2gVitamin A 87.5IUVitamin C 3.33mgCalcium 15.2mgIron 0.2mg