Gordon Ramsay Pepper Sauce Recipe
Do you love a juicy steak? Then you need this Gordon Ramsay Pepper Sauce Recipe. This sauce makes any meat taste amazing.
Equipment
- Heavy Skillet
- Whisk
- SpoonÂ
- Small bowl
- Chef's knife.
Ingredients
- 1 tbsp Black Peppercorns
- 2 tbsp Shallots
- 2 oz Brandy
- 4 oz Beef Stock
- 4 oz Heavy Cream
- 1 tbsp Butter
- 1 pinch Salt
Instructions
1. Toast the Peppercorns
- Crush your peppercorns coarsely. Put them in a hot pan. Let them toast for one minute. This releases the natural oils.
2. Sauté the Shallots
- Add a little oil to the pan. Toss in your minced shallots. Cook them until they are soft. They should look clear and smell sweet.
3. Deglaze with Brandy
- Pour the brandy into the hot pan. Be very careful of the flame. Let the liquid bubble and reduce. This removes the harsh alcohol taste.
4. Add the Stock
- Pour in the beef stock now. Stir it well with the shallots. Let it simmer for a few minutes. The liquid should reduce by half.
5. Mix in the Cream
- Turn the heat down to medium. Pour in the heavy cream slowly. Whisk it until the color is light brown. Let it thicken gently.
6. Finish with Butter
- Whisk in a cold cube of butter. This makes the sauce look very glossy. Season with a pinch of salt. Serve it hot over your meat.
Notes
➜ Use whole peppercorns and crush them yourself for flavor.
➜ Keep the heat medium so the cream does not burn.
➜ Use a cold pan for shallots to avoid burning them.
➜ Flambé the brandy carefully to get a smoky depth.
➜ Add salt at the very end to balance the heat.
➜ If the sauce is too thick, add a splash of stock.
➜ Always use full-fat cream for the best velvety texture.