This Gordon Ramsay’s Green Peppercorn Sauce Recipe is a creamy and bold recipe, which is made with brandy and green peppercorns. It’s a restaurant-quality dish, ready in about 15 minutes.
Jump to RecipeGordon Ramsay’s Green Peppercorn Sauce Recipe Ingredients
- 15ml olive oil
- 45g shallots, finely chopped
- 240ml beef stock
- 120ml heavy cream
- 60ml brandy
- 30ml red wine
- 2 tbsp green peppercorns in brine, drained
- ½ tsp thyme (fresh or dried)
- Kosher salt, to taste
- Black pepper, to taste
How To Make Gordon Ramsay’s Green Peppercorn Sauce
- Sauté the shallots: Heat the olive oil in a skillet (preferably the one you just cooked steak in) over medium heat. Add the finely chopped shallots and cook until they are soft and translucent.
- Reduce the stock: Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Increase the heat and let it reduce until it has thickened and only about 1/4 cup (60ml) of liquid remains.
- Add the cream and spirits: Lower the heat and stir in the heavy cream, red wine, and brandy. Let the mixture simmer gently.
- Finish the sauce: Stir in the drained green peppercorns and thyme. Season with salt and pepper to taste. Let the sauce simmer for another 2–3 minutes to allow the flavors to meld. Serve immediately.
Recipe Tips
- How do I get a perfectly smooth, silky sauce? For a true steakhouse-quality smooth finish, you can pour the finished sauce through a fine-mesh sieve before serving. This will remove the pieces of shallot and peppercorn.
- How do I prevent the cream sauce from splitting? Once you add the heavy cream, it’s important to not let the sauce boil rapidly. Keep it at a gentle simmer. Reducing it too far or using too high a heat can cause the cream to separate.
- Can I make this sauce ahead of time? Yes. You can prepare the sauce completely, let it cool, and store it in an airtight container in the refrigerator. Reheat it very gently over low heat, thinning it with an extra splash of cream or broth if it has become too thick.
- Why is it important to taste as I go? The flavors of a reduction sauce change and concentrate as it simmers. It’s important to taste it near the end of the cooking process so you can adjust the salt and pepper perfectly.
What To Serve With Green Peppercorn Sauce
This classic, bold sauce is the perfect accompaniment for rich, savory dishes. It’s traditionally served with:
- Pan-seared steak, especially a filet mignon or sirloin
- A roasted beef tenderloin
- Roasted pork chops or a pork loin
- Sautéed or roasted mushrooms
How To Store Green Peppercorn Sauce
Refrigerate: Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat the sauce gently in a saucepan over low heat, stirring frequently. You may need to add a splash of cream or broth to restore its original consistency.
Green Peppercorn Sauce Nutrition Facts
- Calories: 192kcal
- Carbohydrates: 8g
- Protein: 2g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 450mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
What are green peppercorns in brine?
Green peppercorns are the unripe berries of the pepper plant. They are soft and have a milder, fruitier flavor than black peppercorns. When packed in brine, they are preserved and ready to use in sauces.
Can I make this sauce non-alcoholic?
Yes. To make a non-alcoholic version, you can omit the brandy and red wine. Replace them with an equal amount of extra beef broth and a splash of Worcestershire sauce for depth.
What does it mean to u0022flambéu0022 the sauce?
Flambé is a technique where you carefully ignite the alcohol (in this case, the brandy) in the pan to burn it off quickly, which leaves a concentrated flavor. This is an advanced and potentially dangerous technique that should only be attempted with extreme caution and proper safety measures in place. Simmering the sauce gently will also cook off the alcohol.
Try More Recipes:
- Gordon Ramsay’s Bolognese Sauce Recipe
- Gordon Ramsay Tartar Sauce Recipe
- Gordon Ramsay Madeira Sauce Recipe
Gordon Ramsay’s Green Peppercorn Sauce Recipe
Course: SaucesCuisine: FrenchDifficulty: Easy4
servings5
minutes10
minutes192
kcalA classic, creamy, and bold pan sauce with the spicy bite of green peppercorns and the rich depth of brandy and red wine.
Ingredients
15ml olive oil
45g shallots, finely chopped
240ml beef stock
120ml heavy cream
60ml brandy
30ml red wine
2 tbsp green peppercorns in brine, drained
½ tsp thyme
Salt and pepper to taste
Directions
- In a skillet, sauté the shallots in olive oil until soft.
- Add the beef stock and reduce it by about three-quarters, until about 60ml remains.
- Lower the heat and stir in the heavy cream, brandy, and red wine.
- Add the green peppercorns and thyme. Season with salt and pepper.
- Let the sauce simmer gently for 2-3 minutes to thicken slightly.
- Serve immediately over steak or other roasted meats.
Notes
- For the best flavor, make this sauce in the same pan you used to cook your steak.
- Do not let the sauce boil rapidly after adding the cream, as it can cause it to split.
- The sauce can be made ahead and reheated gently.
- For an extra-smooth, restaurant-style sauce, you can strain it through a fine-mesh sieve before serving.
