Green Peppercorn Sauce
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- Опубликовано: 21 авг 2024
- Green Peppercorn Sauce
The most wonderful sauce for any grilled meat, unbeatable!
Ingredients:
2 tbsp drippings from a smoked chuck roast (if you have)
4 Finely diced Shallots
1 Clove of Garlic, finely chopped
1 Tbsp Butter for frying
60 g / 2 oz drained green peppercorn
100 ml / 3.4 fl oz Brandy
½ L / 17 fl oz Beef broth
½ L / 17 fl oz heavy Cream
1 tbsp mustard, wholegrain or Dijon
1 tbsp butter to finish
Salt to taste.
#sauce #peppercorn #steak
Its delicious over wild salmon, too!
Yes indeed. It also goes well with chicken
delicious plate!!! I like your advice at the end!!!
Merry Xmas to everyone @Cutting Edge and all the viewers of your channel.
I hope your Christmas is filled with laughter and prosperity ( and good cooking experiments of course 😇)
Your RUclips channel is awesome man - love the videos✌🏻
Wow. Your outdoor cooking space is simply amazing. I'm also making this sauce tonight for a 2 lb ribeye : )
Anyone else impressed with how he is able to grab hot cast iron with his bare hand? I have 'chef's hands' too, but not like that! Awesome recipe too. Using it for duck breast. Thanks Chef!
@@daveho4244 thanks for watching 🙏 yeah over time hands down get adjusted 🤣🤣 and agree great sauce - and certainly a good idea for duck breast typically I make duck al orange but will try out with pepper corn sauce next time. Stay tuned we upload new episodes every week 😊
This looks delicious! Thank you sooo much for sharing! As I am Vegan (yes vegans watch videos like this) I am going to try to recreate this beautiful sauce for my vegan steak! Wish me luck!
@@cuttingedge.cooking thank you! I have subscribed for more deliciousness and will recommend!
Nicely done. I use green peppercorns quite frequently and tonight I am making this
sauce to go with Chicken Breast and for that reason I'm substituting Chicken Stock
but apart from that it's the same recipe.
Thanks for watching and fully agree, with chicken stock it pairs so well with grilled chicken, very versatile sauce. Stay tuned we upload new episodes twice a week.
I just made it, so easy and tasty!! Fantastic on a steak. 🧡
Thank you soo much soo delicious
@@cuttingedge.cooking my husband said its delicious and thats make me soo happy🥰 cos its first time i made and taste soo good 😍🙏 we are from Germany 🇩🇪 please make it more easy recipe and taste soo good 🙏🙏 thank you so much for your attention
@@laurentcia6727 Thank you for your kind comments! Good idea to keep the boys happy 😂 Guten Appetit!
Delicous!
Are you a dane abroad? 🙂
@@cuttingedge.cooking The accent never fails 😆
Doesnt sound so bad haha, good luck! 👍
Where do you get the green pepper corns from?
@@cuttingedge.cooking I just bought online green peppercorns specifically to try to make this sauce, but I bought air-dried corns. And now I see this message 😆. Can I brine them myself or any other suggestion you can give me? I got 300g so I don't mind experimenting different methods with small quantities. Thanks.
@@cuttingedge.cooking Thank you. I will try both methods, just to see the difference and will let you know the result 😄. Keep the great work, I really like your channel and variety of recipes from all 4 corners of the world!!!
@@cuttingedge.cooking Smooth Move! I'm gonna try to get me some of this stuff when I get a chance-thanks!
@@HumanSynergyProject That's not a problem. Rehydrate them in a little Brandy for an hour and you will be good to go.
Usually make that as a pan sauce for a one off meal.... how could one store this... freeze?... if you make a big batch in advance like this?
@@cuttingedge.cooking genius
can you add a little Dijon mustard to this?
Hi Thanks for watching 🙏 absolutely yes and it adds a nice tang to the sauce, you can play with this, you can also add a bit of Ketjap Manis, not much, just a tsp it adds great Umami 😊
Beef broth? Sure looked like Chicken broth to me sir.
Thanks for watching 🙏 Well I can understand but let me explain, this is in fact homemade beef broth, not stock. We did do dark, rich Beef stock in this episode:
ruclips.net/video/ym2yBYrKla8/видео.html
The broth is simply boiled beef with vegetables and it turns out yellow and lighter in flavor profile than stock where the beef is braised before boiling. The two products gives a very different result on pan sauces etc. especially for the green peppercorn sauce we do prefer the broth over the stock whereas in, for instance, a mushroom sauce the stock yields a better result, here's a link to that:
ruclips.net/video/r8Y0VGn0Qok/видео.html
Stay tuned we upload new episodes twice a week 😊