Mastering the Art of Green Peppercorn Sauce: A Step-by-Step Guide for the Perfect Sauce
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- Опубликовано: 12 ноя 2013
- Mastering the Art of Green Peppercorn Sauce: A Step-by-Step Guide for the Perfect Sauce
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#CookingTutorial
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That video Cooking Class will teach you how to make a delicious Green Peppercorn Sauce. This is a creamy sauce.
For the Sauce
60 g (2 oz) brandy
15 g (1⁄2 oz) butter
2 shallots, ciseler finely
30 g (1 oz) green peppercorns, packed in brine
200 g (17 oz) sauce espagnole
250 g (8 oz) heavy cream 
Кино
i love this guy's recipe. every time i make this sauce i watch this video.
A big little flame. I love this chef!
You are a brilliant Chef. God Bless
Perfect!! Nicely done, chef
Just made it, simple and delicious.
Thank you chef for sharing such a great recipe.
suprhomre You are welcome! Thank you for watching.
Well done!
I will definitely try. Nice & easy. Tqvm
Rogers, fantastic videos. I really enjoy the serious intensity. Merci de Canada!
Pumpaction76 Hi. Thank you for watching. Welcome to the channel!
Brilliant.
Cest magnifique
very nice !
Great classic sauce. Thanks for sharing, Chef.
Thank you for watching!!!
Great video, thank you!!
Thank you for watching! Please subscribe...
thanks chef! I love your channel.
How long van i keep the sauce?
Tasted great. Thanks
Mark Urban Hi! So glad you liked it. Happy Cooking!
oui chef
Merci beaucoup, M. Le Chef! Vous avez un accent très beau, aussi!
Kaaren Palmer Merci. :)
Chef,nice work.:)
Thanks!
Hi Chef Rogers,
I really enjoyed your video and will make the sauce soon.
There is only one question I have: I got myself some beautiful dry green peppercorns from a little shop and they look and smell fantastic.
How would you use them instead of the peppercorns in brine?
Would you put them in a brine yourself and how would you do that?
Thanks in advance!
David Cserjan Hello! Thank you for watching. You can just rehydrate your dry green peppercorn in a little of water and then use them in the same manner I used the one in the brine. Add them to the shallots and finish the sauce the way I did. They do not need to go into a brine. Good luck!
good style dude!!
Thank you! Happy cooking to you...
Tres bien Merci
Watched your stake vid and this one now. More great vids from you. A question for you. Having a few friends for dinner and doing stakes. I'm doing t bones on the bone about 1 inch thick . Have 8 for dinner How will I time them if I finish in the oven. What temp should I have it at and how long. I will be doing 6 stakes mid rare and 2 well done.
Hi. Thank you for watching. Lucky friends you have. For the medium rare I will give them a nice crust on the stove, about 2 minutes on each side, then put them in a 425 F oven for 4 minutes then flip them on the over side for another 4 minutes. The well done same thing but turn them over after 8 to 10 minutes. Try to have the meat at room temperature before cooking it. Let the meat rest after cooking it for 5 to 10 minutes and serve. It might be a good precaution to test the meat with a thermometer making sure you put it in close to the bone. Medium Rare: 130 to 135-Medium well 155 to 160. Enjoy!!!
thanks a mill
mikecat23 Any time. Always a pleasure to share. Keep in mind, cooking is more about feeling than cooking time. Feel the meat as you cook it to understand the denaturation of the proteins. Cheers!
Video starts at 1:59. You're welcome
What is the difference between sucs and fond? Or is it the same thing?
Hello. Fond and sucs are the same things. Thank you for watching!