Brandy Peppercorn Sauce

Name: Brandy Peppercorn Sauce
Total time: 60 min
Yield: Approximately 4 litres, depending on reduction
Cuisine: Professional Kitchen
Ingredients: Neutral oil, as needed; 1 kg shallots, finely sliced; Fresh thyme, to taste; 30 g black peppercorns, lightly cracked; 15 g green peppercorns, drained if brined; 180 ml good-quality brandy; 100 ml cooking brandy; 200 ml port; 800 ml dry white wine; 3 litres veal jus; 22 g chicken bouillon; 400 ml cream; 60 g arrowroot; Cold water, as needed for the slurry; Fine salt and lemon juice, to taste

A restaurant peppercorn sauce with shallot, two peppercorns, brandy, port, white wine, veal jus and cream.

Time1 hrLevelMediumMakesApproximately 4 litres, depending on reductionCuisineProfessional Kitchen

01 — THE STORY

Behind the plate

Peppercorn sauce needs enough heat to stand beside grilled meat but not so much that it becomes harsh. Black pepper supplies warmth and green peppercorns bring a fresher, rounder spice.

Three fortified and table wines build complexity before veal jus and cream create the body. Arrowroot is held until the final stage so the natural reduction can be judged first.

03 — THE METHOD

Cook step by step

01
Heat enough oil to coat a large, thick-bottomed pot. Add the shallots and thyme and sweat gently until completely soft.
02
Add the black and green peppercorns and cook briefly until fragrant.
03
Remove the pot from direct flame before adding both brandies. Return to the heat and reduce safely; only trained cooks in an approved kitchen should flambé.
04
Add the port and white wine and reduce until the raw alcohol aroma has softened.
05
Add the veal jus, chicken bouillon and cream. Bring to the boil, then simmer gently for 30 minutes.
06
Mix the arrowroot with cold water to make a smooth slurry. Whisk in gradually until the sauce coats the back of a spoon.
07
Taste and finish with salt and lemon juice. Strain if a smoother sauce is preferred, or retain the peppercorn texture.

04 — FROM THE PASS

Chef's notes

Never pour brandy from a bottle directly over a hot pan or open flame.
Veal jus, bouillon and brined green peppercorns all contribute salt; season only after reduction.
Arrowroot can thin under prolonged hard boiling, so add it at the end and simmer only briefly.
Use fresh lemon sparingly—the aim is to lift the cream, not make the sauce taste citrusy.

AT THE TABLE

How to serve it

Serve with grilled steak, roast beef, pork, mushrooms or crisp potatoes.