Michel Richard’s Peppercorn Sauce


  • 1 tsp olive oil
  • 1 tbs shallot, finely chopped
  • 2 tbs green peppercorns, pack in brine or vinegar
  • 2 tbs unsalted butter
  • 2 tbs brandy
  • 1 tbs soy sauce
  • 2 tsp flour
  • 1/2 cup beef broth
  • 1/2 cup heavy whipping cream
  • kosher salt to taste
This sauce is traditionally used for steak. The bite of the brandy and the tang of the brine-soaked peppercorns help off set the richness of the cream.
  • Heat the oil in a medium saucepan over medium high heat.
  • Once the oil shimmers, add the shallot, peppercorns and 1 tbs of the butter and cook for 30 seconds.
  • Add the brandy and using a wooden spoon to scrape up any browned bits from the bottom of the pan, and stir to combine.
  • Stir in the soy sauce.
  • Add the flour and cook, stirring constantly for about a minute.
  • Add the broth and stir to combine and bring to a slow boil.
  • Cook for 5 minutes adjusting the heat so the mixture is bubbling slowly.
  • Add the cream and return to a low boil and cook for 5 minutes, until the mixture becomes slightly creamy.
  • Stir in the rest of the butter, and season with salt to taste.
  • Serve warm.
  • Note: Adapted from chef Michel Richard, owner of Central and Citronelle in Washington D.C.

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