Brandy Peppercorn Sauce (two ways)
2 min read
Serves
| 1 tablespoonButter | lightly crush3–4 min | stir in the flour1–2 min | gradually whisk3–5 min | adjust seasoning |
|---|---|---|---|---|
| ½ShallotFinely diced | ||||
| ½ tablespoonPeppercornsLightly crushed | ||||
| ½¼ tablespoonsAll-purpose flour | ||||
| 1 tablespoonBrandy | ||||
| ⅜ cupWhole milkCan thin with more as needed | ||||
| ⅛ cupHeavy cream | ||||
| ⅓ cupBeef broth | ||||
| ½–1 teaspoonWorcestershireCheck for gluten if needed | ||||
| To tasteSalt | ||||
| 1 tablespoonRefined coconut oil or neutral oilAdd a splash of olive oil for flavor | lightly crush | add diced shallots3–4 min | add the brandy and cook1–2 min | add beef broth3–5 min |
|---|---|---|---|---|
| ½ tablespoonPeppercornsLightly crushed | ||||
| ½¼ tablespoonsPotato flour or potato starch | ||||
| ½ShallotFinely diced | ||||
| 1 tablespoonBrandy | ||||
| ½ cupUnsweetened cashew or barista oat milkStart with ¾ cup, reserve ¼ cup to thin | ||||
| ⅓ cupBeef brothGluten-free | ||||
| ½–1 teaspoonGluten-free Worcestershire | ||||
| To tasteSalt | ||||
Method
Classic (with dairy and wheat flour)
- 3–4 minLightly crush the peppercorns using a rolling pin or mortar and pestle, leaving some coarse bits for texture. In a saucepan over medium heat, melt the butter and sauté the diced shallots until translucent, about 3–4 minutes.
- 1–2 minStir in the flour and cook, stirring constantly, for about 1 minute to make a roux. Do not let it brown. Add the brandy, cooking 1–2 minutes to let the alcohol evaporate.
- 3–5 minGradually whisk in the milk and cream, stirring constantly to avoid lumps. Cook until slightly thickened. Add beef broth, crushed peppercorns, Worcestershire, and salt. Simmer gently for 3–5 minutes until the sauce is glossy and coats the back of a spoon (nappe).
- Adjust seasoning to taste and serve immediately.
Dairy-free & wheat-free version
- Lightly crush the peppercorns using a rolling pin or mortar and pestle, leaving some coarse pieces. Warm the refined coconut oil or neutral oil with a bit of olive oil in a saucepan over medium heat.
- 3–4 minAdd diced shallots and cook until translucent, 3–4 minutes. Sprinkle in potato flour and stir constantly for about 1 minute. Do not brown it, or it may turn gluey.
- 1–2 minAdd the brandy and cook for 1–2 minutes to evaporate alcohol, scraping the bottom of the pan. Gradually whisk in about 6 tbsp of the plant milk, whisking until smooth and thickened.
- 3–5 minAdd beef broth, crushed peppercorns, Worcestershire, and salt. Simmer 3–5 minutes until glossy and nappe. Adjust the thickness with the remaining plant milk or a splash of broth. Taste and adjust salt and pepper before serving.