Gordon Ramsay’s Peppercorn Sauce has an inviting rich warmth that pairs excellently with a tender steak. It only takes about 10 minutes to prepare, so you can have it simmer while your steak rests.
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💗 Why You’ll Love This Gordon Ramsay’s Peppercorn Sauce Recipe:
- Black peppercorns give this sauce a robust, spicy flavor.
- The sauce’s luscious and creamy texture comes from the inclusion of heavy cream.
- This recipe is quick and simple, and it won’t take you long to whip up a batch.
- Peppercorn sauce worthy of a fine dining establishment may be created with ease at home.
❓ What Is Gordon Ramsay’s Peppercorn Sauce Recipe?
Gordon Ramsay’s Peppercorn Sauce is a rich and flavorful sauce made with black peppercorns, shallots, brandy, beef stock, Worcestershire sauce, and cream. It’s perfect for serving over steak.
📜 Gordon Ramsay Peppercorn Sauce Ingredients
- 4 tsp black peppercorns
- 1 tbsp 15g unsalted butter
- ½ tbsp sunflower oil – if you’ve just cooked steak to go with this sauce, use the oils/meat drippings that are left in the pan, instead of the sunflower oil and butter.
- 2 shallots – peeled and chopped finely
- ¼ tsp salt
- 3 tbsp brandy
- 180 ml (¾ cup) beef stock
- 1 tsp Worcestershire sauce
- 120 ml (½ cup) double (heavy) cream
👩🍳How To Make Gordon Ramsay Peppercorn Sauce
- Put the peppercorns in a zip-top bag and pound them with a rolling pin (or use a pestle and mortar if you have one) until they’re roughly the size of a teaspoon. Don’t mash it to a fine powder; a little texture is good. Put aside.
- Put the oil and butter in a frying pan and heat it over medium heat.
- Add the shallots, the remaining 1 teaspoon of whole peppercorns, and the salt from the smashed peppers when the butter has melted.
- Cook the shallots for 2 to 3 minutes, or until they are just beginning to tender.
- Toss in some brandy, let it bubble for a minute, then pour in some stock and Worcestershire sauce. Bring to a boil, then reduce heat to a fast simmer for 5 minutes.
- Blend in the cream (and any juices from resting the steak, if you have some). Return to a simmer and then remove from heat.
- Spread over top of steak.
💭 Recipe Tips
- Crush the peppercorns, don’t grind them, to maintain a pleasing texture in the sauce.
- If you’ve just cooked steak, use the leftover drippings instead of sunflower oil for added flavor.
- Sauté the shallots until they’re tender, enhancing the sauce’s depth of flavor.
- Allow the brandy, stock, and Worcestershire sauce to simmer to intensify the sauce’s taste.
- The addition of heavy cream creates a rich and velvety consistency for the sauce.
🍗 What Pairs Nicely With Peppercorn Sauce?
Gordon Ramsay’s Peppercorn Sauce enhances the flavor of grilled steaks, roast beef, or pan-seared chicken while also providing a creamy, peppery kick.
🎚 How To Store Leftover Peppercorn Sauce?
- In The Fridge: Leftover peppercorn sauce can be kept in the fridge for up to 3 days if placed in a tightly closed container.
- In The Freezer: Leftover peppercorn sauce can be frozen for up to 3 months when sealed in a freezer bag. Put it in the fridge overnight to thaw before reheating.
🥵 How To Reheat Peppercorn Sauce?
- Stove: Pour peppercorn sauce into a saucepan and heat for 4 minutes over low to medium heat or until heated.
- Microwave: Transfer peppercorn sauce to a microwave-safe container and heat it for 30 seconds at a time until it’s hot.
FAQs
Does peppercorn sauce contain brandy?
Yes, peppercorn sauce typically contains brandy or cognac, which adds a distinct depth of flavor to the sauce, enhancing its richness and complexity.
How do you thicken peppercorn sauce?
To thicken peppercorn sauce, mix 2 tsp of cornstarch with 2 tbsp of water and add the mixture to the sauce while whisking continuously until it thickens.
Is bearnaise sauce like peppercorn sauce?
No, Bearnaise is a French hollandaise variant with herbs, while peppercorn sauce is creamy with a bold pepper flavor.
How do you keep peppercorn sauce from splitting?
To keep peppercorn sauce from splitting, maintain low and gentle heat while cooking, avoiding rapid boiling, which can cause the sauce to separate.
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Gordon Ramsay Peppercorn Sauce Nutrition Facts
Amount Per Serving:
- Calories 164
- Total Fat 11g
- Saturated Fat 6.2g
- Trans Fat 0.3g
- Cholesterol 26mg
- Sodium 228mg
- Potassium 206.6mg
- Total Carbohydrates 7.5g
- Dietary Fiber 1.1g
- Sugars 2g
- Protein 2.5g
Gordon Ramsa Peppercorn Sauce
Description
Gordon Ramsay’s Peppercorn Sauce has an inviting rich warmth that pairs excellently with a tender steak. It only takes about 10 minutes to prepare, so you can have it simmering while your steak rests.
Ingredients
Instructions
- Put the peppercorns in a zip-top bag and pound them with a rolling pin (or use a pestle and mortar if you have one) until they’re roughly the size of a teaspoon. Don’t mash it to a fine powder; a little texture is good. Put aside.
- Put the oil and butter in a frying pan and heat it over medium heat.
- Add the shallots, the remaining 1 teaspoon of whole peppercorns, and the salt from the smashed peppers when the butter has melted.
- Cook the shallots for 2 to 3 minutes, or until they are just beginning to tender.
- Toss in some brandy, let it bubble for a minute, then pour in some stock and Worcestershire sauce. Bring to a boil, then reduce heat to a fast simmer for 5 minutes.
- Blend in the cream (and any juices from resting the steak, if you have some). Return to a simmer and then remove from heat.
- Spread over top of steak.
Notes
- Crush the peppercorns, don’t grind them, to maintain a pleasing texture in the sauce.
- If you’ve just cooked steak, use the leftover drippings instead of sunflower oil for added flavor.
- Sauté the shallots until they’re tender, enhancing the sauce’s depth of flavor.
- Allow the brandy, stock, and Worcestershire sauce to simmer to intensify the sauce’s taste.
- The addition of heavy cream creates a rich and velvety consistency for the sauce.
Gordon Ramsa Peppercorn Sauce