Sauce au poivre, French peppercorn sauce in a white ramekin
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Sauce au Poivre (Peppercorn Sauce)

Sauce au Poivre (Peppercorn Sauce) is a traditional French recipe for a classic peppercorn and cream sauce typically served with pan-fried beef steaks. The full recipe is presented here and I hope you enjoy this classic French dish of: Peppercorn Sauce (Sauce au Poivre).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesFrench Recipes

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This is the classic French peppercorn and cream sauce, typically served alongside beef steak.

Ingredients:

6g whole black peppercorns
100ml Cognac
200ml Veal Stock
100ml Whipping Cream
10g Butter
Salt, to taste
fresh green peppercorns, to garnish (optional)

Method:

Crush the black peppercorns with a mortar and pestle.

Melt the butter in a saucepan then add the crushed black peppercorns and cook for 2 minutes.

In a frying pan, heat the Cognac, then flambé it to burn off the alcohol. Once the flames have died down, pour the Cognac over the peppercorns, bring to a boil and cook until the volume has reduced by by 1/3.

Add the veal stock, bring back to a boil and let the mixture reduce by half.

Add the cream, then allow the mixture to reduce by 1/3. Season to taste with salt.

If you want to, as a final stage you can add a few fresh green peppercorns which do not themselves have any heat, but add a little texture and interest to the finished sauce.