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.