Marinades, Sauces, Rubs & Salsas
Peppercorn Cream Sauce
This Peppercorn Cream Sauce is a rich and flavorful addition to elevate any dish, particularly steaks or roasted meats. Made with sautéed shallots and green peppercorns, the sauce gets a depth of flavor from a splash of Cognac, which is reduced to concentrate its essence. Cream and Dijon mustard are whisked in to create a smooth and luxurious texture, perfectly balanced with a touch of salt. This quick-cooking sauce is both simple to prepare and sure to impress.
Peppercorn Cream Sauce Recipe
Peppercorn Cream Sauce
Ingredients
- 2 large shallots, peeled and minced (about 1/2 cup)
- 3 tablespoons green peppercorns, drained
- About 3 tablespoons Cognac
- 1 cup heavy (whipping) cream
- 2 teaspoons Dijon mustard, or more to taste
- Coarse salt (kosher or sea)
Recipe Steps
1: Add the shallots and green peppercorns or the additional steak rub to the skillet and cook over medium heat until the shallots begin to brown, about 2 minutes, stirring constantly with a wooden spoon.
2: Add the Cognac and let it come to a boil, scraping the bottom of the skillet with the spoon to dissolve any meat juices. Boil the Cognac until it is reduced to about 1 tablespoon. Add the cream and mustard and boil until thick, flavorful, and reduced by about half, about 3 minutes, whisking well. Season with salt or additional mustard to taste; the sauce should be highly seasoned.
