Peppercorn Sauce

Peppercorn Sauce Recipe from Haiti - Unsalted Butter & Whipping Cream

Region / culture: Haiti | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Peppercorn sauce is a classic and versatile sauce that pairs well with a variety of meats, such as steak, chicken, and pork. The bold and peppery flavor of the sauce adds a delicious kick to any dish.

History

Peppercorn sauce has its origins in French cuisine, where it is often served with steak. The sauce is made by combining peppercorns with cream and butter to create a rich and flavorful sauce that enhances the taste of the meat.

Ingredients

2-4 tbsp of ground peppercorns
0.5 cup of unsalted butter, cut into small pieces
1 cup of whipping cream (or canned cream)

How to prepare

In a small amount of butter, sauté the peppercorns.
Add the cream and stir well, then add the remaining butter.
Taste and adjust the seasoning.
Pour the mixture over the meat.

Variations

Add a splash of brandy or cognac for a boozy twist.
Use green peppercorns for a milder flavor.

Cooking Tips & Tricks

Be sure to use freshly ground peppercorns for the best flavor.

- Adjust the amount of peppercorns to suit your taste preferences.

- Be careful not to overcook the sauce, as it can become too thick.

Serving Suggestions

Serve peppercorn sauce over grilled steak or roasted chicken.

- Drizzle the sauce over mashed potatoes or roasted vegetables for added flavor.

Cooking Techniques

Sauté the peppercorns in butter to release their flavor.

- Stir in the cream slowly to create a smooth and creamy sauce.

Ingredient Substitutions

Use olive oil instead of butter for a lighter version of the sauce.

- Substitute half-and-half for the cream for a lower-fat option.

Make Ahead Tips

Peppercorn sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Presentation Ideas

Garnish the sauce with fresh herbs, such as parsley or chives. - Serve the sauce in a small pitcher for easy pouring.

Pairing Recommendations

Peppercorn sauce pairs well with red wine, such as Cabernet Sauvignon or Merlot.

- Serve the sauce with a side of garlic mashed potatoes or a crisp green salad.

Storage and Reheating Instructions

Store leftover sauce in an airtight container in the refrigerator for up to 3 days.

- Reheat gently in a saucepan over low heat, stirring occasionally.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

2g per serving

Fats

28g per serving

Proteins

2g per serving

Vitamins and minerals

Peppercorn sauce is a good source of iron and vitamin A.

Alergens

Contains dairy (butter and cream)

Summary

Peppercorn sauce is a rich and creamy sauce that is high in fat and calories. It is best enjoyed in moderation as a special treat.

Summary

Peppercorn sauce is a delicious and versatile sauce that adds a bold and peppery flavor to a variety of dishes. With a few simple ingredients and cooking techniques, you can create a rich and creamy sauce that will elevate any meal. Enjoy this classic sauce with your favorite meats for a truly satisfying dining experience.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a chilly autumn day, and I was visiting my dear friend Margaret. She was a fabulous cook, and always had the most delicious meals waiting for me whenever I came over. On this particular day, she had whipped up a succulent steak smothered in a rich, creamy peppercorn sauce that had my taste buds dancing with delight.

As I savored each bite of that delectable meal, I couldn't help but ask Margaret for the recipe. She smiled mischievously and told me it was a family secret that had been passed down for generations. But being the generous soul that she was, she promised to teach me how to make it the next time I came over.

True to her word, Margaret invited me back a few days later for a cooking lesson. She had all the ingredients laid out on the kitchen counter, and she began to walk me through the steps of making the peppercorn sauce. I watched closely as she sautéed the shallots and garlic in butter, then added a splash of brandy to deglaze the pan. The aroma that wafted through the kitchen was intoxicating, and I couldn't wait to taste the finished product.

After the sauce had simmered and thickened to perfection, Margaret poured it over a perfectly cooked steak and served it to me with a side of creamy mashed potatoes. I took a bite and was instantly transported to food heaven. The peppery kick of the sauce combined with the tender, juicy steak was a match made in culinary heaven.

From that moment on, I was hooked. I made the peppercorn sauce for my family that night, and they couldn't get enough of it. My husband declared it the best steak he had ever eaten, and my grandchildren licked their plates clean. I knew then that this recipe was a keeper, and I made sure to add it to my ever-growing collection of culinary treasures.

Over the years, I have made the peppercorn sauce countless times, tweaking and perfecting the recipe with each batch. I have shared it with friends, neighbors, and even strangers who have become fast friends after tasting it. It has become a staple at family gatherings, holiday feasts, and dinner parties, always receiving rave reviews and requests for seconds.

As I reflect on the journey that led me to discover this amazing recipe, I am filled with gratitude for Margaret and her willingness to share her family secret with me. It has brought so much joy and satisfaction to my life, and I am forever grateful for the culinary adventures that have enriched my days.

So the next time you find yourself craving a mouthwatering steak smothered in a rich, creamy peppercorn sauce, remember the story of how I learned to make it. And perhaps, you too will be inspired to create your own culinary masterpiece that will bring joy and delight to all who taste it. Happy cooking!