A Tale of Two Sauces (II)

I love a good peppercorn sauce.

My mouth starts watering at the thought of steak au poivre.

Outside of bearnaise and bordelaise… peppercorn sauce is right at the top of the list for perfect steak sauce accompaniments.

Until now?!?

I was recently tasked with making a peppercorn cream sauce for a project with certain parameters and limitations.

A classic peppercorn cream sauce requires a veal demi glace or rich beef stock for flavour and body.

But what if you don’t have veal glace or beef stock at home?

This led me down a rabbit hole that took me way back to a very old school technique that delivered amazing results for a creamy peppercorn sauce that absolutely slaps.

After dialing in the method, it was figuring out the ratio and types of peppercorns.

I’m really proud of this sauce and I hope you try it at home soon with your next steak dinner 🙏