Rosemary Peppercorn Sauce Recipe (2024)

FAQs

What is peppercorn sauce made of? ›

Ingredients. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey.

Brandy is the classic flavour for peppercorn sauce but you can easily substitute another spirit. Readers have used both whiskey and vermouth with success.

If you would like an even thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more. Add the remaining 1/4 teaspoon kosher salt. Taste and add season with more kosher salt and crushed black pepper as needed.

Add in heavy cream, brandy, red wine, and green peppercorns and cook until slightly thickened, about 3 minutes. Add in thyme and season with salt and pepper to taste; use immediately.

A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients. Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.

The famous old sauce beloved of steak aficionados, usually termed simply peppercorn sauce, or pepper sauce (not to be confused with North America's ubiquitous 'hot sauce'), and the classic dish called Steak au Poivre are not exactly the same thing. One is all about the sauce, the other about the steak.

When whole, green Tabasco peppers are soaked in vinegar and salt, the result is a tangy, spicy topping with a Scoville heat unit level of 550-900.

What can I substitute if I don't consume alcohol? If you still want to make this peppercorn sauce but can't or don't want to use alcohol such as brandy or cognac, you can substitute the alcohol with 1/3 cup beef stock or water.

Do they sell peppercorn sauce at Aldi? ›

Bramwells Mild Peppercorn Sauce Mix 25g | ALDI.

Cream-based sauces, such as green peppercorn sauce or even alfredo sauce, can break because the cream itself is an emulsion, and when exposed to an imbalance of fat or improper temperature, the fat separates from the liquid.

4. Black peppercorns are spicier which I like for this recipe. Little pops of heat tempered by the sweetness and creaminess of the sauce. Canned green peppercorns are not as spicy and have a milder flavour.

Can be made ahead and kept in an airtight container in the fridge for up to 3 days. To reheat, add 1-2 tbsp stock or cream to peppercorn sauce in a small saucepan over low heat, stirring occasionally.

This hot sauce is crafted with a tangy lime juice base, and an infusion of flavorful herbs, white habaneros and ghost pepper. It pairs exceptionally well with soups and stews, delivering a bold and zesty kick that will leave your taste buds craving for more.

Black peppercorns, which are the most common, are picked before the berry is just ripe. They therefore have the strongest flavour of the peppercorn varieties – slightly hot with a tiny bit of sweetness. White peppercorns are a lot less strong and pungent than black peppercorns.

Black peppercorns have a distinct spiciness. Unlike chile peppers that get their heat from capsaicin, peppercorns get their spiciness from a derivative called peperine. Peperine stimulates your taste buds, therefore enhancing the flavors of food.

For black pepper, peppercorn berries are picked while still green, allowed to ferment, and are sun-dried until they shrivel and turn a brownish-black color (1, 2). Botanically, black pepper is a member of the Piperaceae (pepper family).