Gordon Ramsay Peppercorn Sauce

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.

💗 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 teaspoons black peppercorns
• 1 tablespoon unsalted butter
• ½ tablespoon 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 teaspoon salt
• 3 tablespoons brandy
• ¾ cup beef stock
• 1 teaspoon Worcestershire sauce
• ½ cup double (heavy) cream

👩‍🍳How To Make Gordon Ramsay Peppercorn Sauce

1. 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.
2. Put the oil and butter in a frying pan and heat it over medium heat.
3. Add the shallots, the remaining 1 teaspoon of whole peppercorns, and the salt from the smashed peppers when the butter has melted.
4. Cook the shallots for 2 to 3 minutes, or until they are just beginning to tender.
5. 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.
6. Blend in the cream (and any juices from resting the steak, if you have some). Return to a simmer and then remove from heat.
7. 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

Gordon Ramsay Peppercorn Sauce

Erin Table for Seven

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine British

Servings 4

Calories 195 kcal

Ingredients

  

1x2x3x

• 4 teaspoons black peppercorns
• 1 tablespoon unsalted butter
• ½ tablespoon 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 teaspoon salt
• 3 tablespoons brandy
• ¾ cup beef stock
• 1 teaspoon Worcestershire sauce
• ½ cup double heavy cream

Instructions

 

• Put 3 teaspoons of 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 when the butter has melted.
• Cook the shallots for 2 to 3 minutes, or until they are just beginning to tender.
• Toss in brandy, let it bubble for a minute, then pour in 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.

Nutrition

Calories: 195kcalCarbohydrates: 7gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 41mgSodium: 265mgPotassium: 225mgFiber: 2gSugar: 2gVitamin A: 551IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Tried this recipe?Let us know how it was!