Gordon Ramsay Peppercorn Sauce
Peppercorn sauce is a classic creamy sauce made with black peppercorns, shallots, beef stock, and cream, often flamed with brandy for added depth. Gordon Ramsay’s version is bold, velvety, and rich, making it the perfect finishing touch for a perfectly cooked steak.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: Makes about ¾ cup 1x
- Category: Sauce
- Method: Simmering
- Cuisine: French
Ingredients
Scale
- 2 tbsp whole black peppercorns (lightly crushed)
- 1 small shallot (finely chopped)
- 1 tbsp unsalted butter
- ¼ cup brandy or cognac
- ½ cup beef stock
- ½ cup heavy cream
- 1 tsp Dijon mustard
- Salt to taste
Instructions
- Crush the peppercorns – Lightly crush the black peppercorns using a mortar and pestle or the back of a knife.
- Sauté the shallots – In a medium skillet, melt butter over medium heat. Add finely chopped shallots and cook for 1-2 minutes until softened.
- Add the peppercorns – Stir in the crushed peppercorns and cook for 30 seconds to release their aroma.
- Deglaze with brandy – Pour in the brandy or cognac, and carefully flame (ignite) the alcohol with a long lighter (optional). Let it reduce for 1 minute.
- Simmer with beef stock – Add beef stock and let it reduce by half, about 2 minutes.
- Stir in Dijon and cream – Lower the heat and whisk in Dijon mustard and heavy cream, stirring continuously until the sauce thickens (about 2 minutes).
- Season to taste – Add a pinch of salt if needed and stir well.
- Serve immediately – Pour over your favorite steak, chicken, or roasted vegetables.
Find it online: https://gordonramsayeats.com/gordon-ramsay-peppercorn-sauce/