Healthy Peppercorn Sauce - My Recipe Book (2024)

FAQs

What can I replace brandy with in peppercorn sauce? ›

Brandy Any brandy, cognac or marsala will be fine, but if you don't want to use alcohol, then you can leave it out or add an extra spoonful of Worcestershire sauce. Stock We used beef stock but any good strong stock will work. Shallots You can also use brown or white onions, chopped finely.

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.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Black pepper, with piperine as an active ingredient, holds rich phytochemistry that also includes volatile oil, oleoresins, and alkaloids.

We chose whiskey for our recipe, but if you're keener on bourbon or brandy you can easily make the switch. The amounts we use provide enough of the spirit's flavor without overwhelming the palate. You can, however, add more to taste if you want a little more punch.

Brandy is created by distilling wine, which can be made at home using any type of fruit. After the fruit has fermented, the liquid is distilled twice to produce a strong, clear spirit with the essence of peaches, plums, pears, or apples.

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.

You can freeze peppercorn sauce for up to 3 months, but you need to prep it first. First, allow it to cool down to room temperature. Once it has cooled, split it into serving sizes and pour it into freezer bags. Make sure to squeeze out as much air as possible before sealing the bags and placing them in the freezer.

Bearnaise Sauce

Bearnaise has the addition of peppercorns, tarragon and a jazzed up vinegar reduction. In a small saucepan, combine wine, vinegar, 2 sprigs tarragon, shallot and peppercorns. Bring to a simmer and cook until reduced to about 2 Tbsp liquid, about 20 minutes.

Piperine Nigerum fights arthritis since it has anti-inflammatory effects. It enhances circulation and lessens discomfort and swelling in the joints between the fingers. Pepper also aids in the prevention of conditions including diabetes, high blood pressure, and cardiovascular disease.

Can I use whiskey instead of brandy in peppercorn sauce? ›

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

Steak au Poivre is a steak covered in a peppercorn sauce. Steak Diane is a steak that is finished in a sauce made with brandy, cream, mushrooms, shallots and dijon mustard that is then flambe'd at the end. Both of them build the sauce using what remains in the pan.

The sauce is made of sweet red onions and chunks of minced garlic. You get the spice from crushed black pepper and the salty flavors of dark soy sauce and oyster sauce. The sauce becomes creamy and thick with the added cornstarch slurry.

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).

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.

Whisk sour cream, mayonnaise, buttermilk, mustard, vinegar and garlic in bowl. Gradually whisk in pepper mixture until incorporated. Season with salt. Dressing can be refrigerated in airtight container for up to 4 days.