Description
Elevate your beef dishes with Gordon Ramsay’s sensational pepper sauce, combining bold flavors and creamy richness. This easy-to-make sauce will impress your family and friends at any meal.
Ingredients
Scale
- 2 tablespoons black peppercorns, coarsely crushed
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 cup beef stock
- ½ cup heavy cream
- Splash of Worcestershire sauce
- Salt to taste
Instructions
- Start by coarsely crushing about 2 tablespoons of black peppercorns using a mortar and pestle or the bottom of a heavy pan. You want them to be cracked, not ground into a fine powder.
- In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 finely chopped shallots and sauté for about 2-3 minutes until they are translucent and fragrant.
- Stir in the crushed black peppercorns, letting them toast slightly in the warm butter for about 1 minute to intensify their flavor.
- Pour in 1 cup of beef stock, scraping any bits stuck to the bottom of the pan. Allow it to simmer for 5-7 minutes until it reduces by half.
- Reduce the heat to low and stir in ½ cup of heavy cream. Let it simmer gently for another 5 minutes, allowing the sauce to thicken while stirring occasionally to prevent sticking.
- Finally, add a splash of Worcestershire sauce to taste, and season with salt if needed. Once the sauce reaches your desired consistency, remove it from heat and serve it warm over your favorite beef dish.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Sauce
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 40 mg
Keywords: Use fresh peppercorns and shallots for the best flavor. Adjust the amount of peppercorns based on your spice preference, and consider adding herbs like thyme or rosemary for extra flavor.