Classic Easy Peppercorn Sauce for Steak, Chicken, or Pasta

Classic Easy Peppercorn Sauce for Steak, Chicken, or Pasta

Classic Easy Peppercorn Sauce for Steak, Chicken, or Pasta

 

Classic Easy Peppercorn Sauce for Steak, Chicken, or Pasta

Ingredients:

– 1 tablespoon butter
– 1 small shallot, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon black peppercorns, crushed
– 1/4 cup brandy or cognac (optional)
– 1 cup beef or chicken broth
– 1 cup heavy cream
– Salt to taste
– Fresh parsley, chopped for garnish

Directions:

Sauté Shallots and Garlic:
In a medium saucepan, melt the butter over medium heat.

Add the chopped shallot and minced garlic, sautéing until they are soft and translucent, about 2-3 minutes. This forms the flavorful base for your Peppercorn Sauce.

Add Peppercorns and Deglaze:
Stir in the crushed black peppercorns for a bold, spicy kick. If using, add brandy or cognac to the pan and allow to simmer for a minute or two to cook off the alcohol, enhancing the richness of your **Peppercorn Sauce.

Add Broth and Cream:
Pour in the beef or chicken broth and bring to a simmer. Reduce the heat and slowly stir in the heavy cream for a creamy consistency.

Let the sauce simmer gently for 5-7 minutes, or until it thickens to your desired consistency, perfect for pouring over Steak, Chicken, or Pasta.

Season and Serve:
Season the sauce with salt to taste. Serve this rich and creamy Peppercorn Sauce hot, garnished with chopped parsley. It’s the ideal complement to grilled or pan-seared steak, roasted chicken, or even when tossed with pasta for a luxurious dish.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes

Calories: 260 kcal per serving | Servings: 4 servings

 

 

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