Gordon Ramsay Peppercorn Sauce Recipe
Great sauces transform simple meals into memorable dishes. Peppercorn sauce feels bold, creamy, and deeply comforting.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons green peppercorns crushed
- 1 small shallot finely chopped
- ½ cup beef stock
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- Salt to taste
Instructions
- Heat skillet over medium heat.
- Add butter and olive oil together.
- Add chopped shallots.
- Cook until soft and translucent.
- Stir in crushed peppercorns.
- Cook briefly to release aroma.
- Pour in beef stock slowly.
- Simmer until slightly reduced.
- Add heavy cream gently.
- Stir and simmer until thickened.
- Whisk in Dijon mustard.
- Season lightly with salt.
- Remove from heat and rest briefly.
- Serve warm over desired dish.
Notes
- Crush peppercorns coarsely for texture.
- Do not boil after adding cream.
- Use warm stock for smoother sauce.
- Taste before adding extra salt.
- Reduce gently for better consistency.
- Serve immediately for best flavor.