How To Make Peppercorn Sauce | Cookery School | Waitrose
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- čas přidán 6. 08. 2024
- Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
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Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
Click here to view the full recipe | bit.ly/3uhKJjO
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nice! I appreciate you bringing the steak and chips vids together with the sauce now, cant wait too see the next one!
Awesome video. Finally a cooking video which complements Jaime & Gordon. Solid production as well. Woo🎉
Wow Delicious Sauce, Just made it. Thank you so much🙏🙏❤️👍🏽Bon Appetite!
Great Video, I can't wait to try this. Thank you so much.
Will try this 😊 thanks for this high quality video! 🎉
Made this for some friends (followed this video exactly), and it was outstanding. One of the best meals I ever made.
Nice presentation.
Great vid 👍 thank you 🙏
I make my own stock, then reduce it by about 4 times, then freeze it in an ice cube tray. I have bags of various types of stock (fish, beef, chicken, etc.) and then just pop a cube or more whenever I need.
It is fantastic to make any sauces because it is already reduced so you are not adding much liquid you would need to reduce. Which is super important when you want to cook your steaks and then make the sauce on the same pan while the steak is resting.
Also it makes much more sense to make 10l of stock at a time like I do, reduce it it to about 2,5l and then use it for a long time whenever you want to make a sauce or risotto or something else that does not necessarily need a lot of stock or when the stock is an addition and not the main ingredient.
Let ukpjpj
thank you will give it a go this evening .
That looks fantastic
…..I need to learn this for myself….cause once you have had this you will never go back.
Steak and roast potatoes look great
Becka i love your videos
That cooki g is also very good, healthy food, the idea is very good.
Pretty much followed this recipe except used olive oil and cracked better. Thank you so much for the method it was a hit.
Glad to hear you loved this, Sunset!. It's a go-to recipe, when you want your steak to be extra special, and really delicious!. 😋^Lynda.
Looks great, but what the heck would you cook the shallots in sunflower oil when you could use butter???
Made this last last was awesome. Could I make this ahead of time? Would this freeze well??
i made one last week. Almost this recipe except that i used cognac instead of brandy (i am french), i used green peppercorn instead of a black one that i softened in a glass of water in the microwave and as i was not patient enough to reduce the sauce (energy is expensive) i made a small roux (butter and flour) to thicken it.
now that i have been looking your video, i think that maybe it might be a great improvement to add some juniper to the pepper. Nobody does it, but i will definitely trying it next time.
I love your fries. didn't look how they are made yet
regards
Chefi can also use demi glacé instead of plain brown stock and a string of thyme will make this sauce more rich
God damn that looks good
Awesome. Seen people use worcestershire sauce instead of Dijon and substitute alcohol with water. Also added crush peppercorns with whole peppercorns. Look at the thickness on her sauce. Thats how I want mines to look.
Amazing, thank you! Personally, I’ve used premium meat: eventually I keep the cooked meat + vegetables and have them with some pasta/rice
Yummy :)
Peppercorn sauce is Great, love it to bits, personally I don't find the experience of biting into a whole peppercorn to be Super pleasant so I would probably crack them in a pestle & mortar or something first.
With that in mind should you treat cracked peppercorns much differently to the whole ones in the video?
cracked peppercorn would add too much of an intense pepper flavour to the sauce.
Yes, I wondered if the sauce would be strained to pull out the peppercorns.
Recently learned that green peppercorns are available in brine (they are soft). She did state one could use green peppercorns as an alternative. That’s probably why🤔
I strain my sauce at the end, as I don't want the peppercorns while eating. My favorite sauce.
yes, pepper burns quite quickly so adding it this early in the cooking process is risky.
The best method I’ve found for this sauce is to deglaze the pan you’ve cooked your meat in with the whisky, cook off the alcohol, then after a minute of that (noticing the alcohol smell disappearing) add your beef stock. High heat, reduce that down, mix well, then reduce to a simmer and add 125ml double cream and one/two tablespoons of black pepper (crushed) - let that reduce for a few more minutes on a simmer, avoiding a rolling boil, and serve.
Quantities are quite different, as I think adding the amount of stock they have in the video would mean the actual pepper flavour would be completely lost - but it seems they have reduced it for quite some time, so:
1/3 cup whisky
2tbsp crushed black pepper (best done in mortar and pestle)
125ml double cream
185ml beef stock
starting by frying onion/garlic can add some flavour, but the best way to achieve a rich flavour to the sauce is to deglaze the meat cooking pan with the whisky - as your meat rests.
The total cooking time here is about 8 minutes.
Looks good 👍
Steak au poivre. One of my favorites..!
this is stake au poivre. It's seared with the pepper stuck to it. czcams.com/video/qX3-5I2G8kI/video.html
Can I add a tablespoon of flour or starch in order to thicken the sauce?
Yes, this sounds like a great idea to make this suit your specific taste. Enjoy ^Andrew
I have several half empty whisky bottles from my old Dad-would whisky work similar to brandy or is the taste too different?thanks
Don’t try using the whisky in the sauce. I suggest that you fill a number of large glasses with the whisky and set them aside, make your sauce, invite some friends round and enjoy the meal. Afterwards sit together with your friends in front of an open fire and hand round the glasses. Share stories of funny and daft things you did many years before. It is very appropriate to use the traditional toast “here’s the us, whe’as like us, guy few, and they’re aa deed” this is suitably congenially and mildly amusing, this can most effectively be done by a different person taking each line and can almost guarantee at least a smile if not a laugh. Once you have eventually waved your friends goodnight and slipped into bed, you will look back on your wonderful sauce with much more warmth and affection than if you hadn’t included the whisky in the evening’s recipe. ( I will also be able to feel that I have helped humanity and avoided an offence to my heritage)
Slange
I’d be very happy with whisky in a sauce for steak. Very Scottish 🤤
@@jamesmaybury7452 brilliant 👏 👌 👍 🙌 can i come for the meal and whisky and the brilliant stories to be told 👍👍🥃🥃
Philip Atkinson absolutely, it should be about old friends and new, otherwise there isn’t an excuse to tell the same old stories as everyone has heard them before. Anytime you are in the borders is Scotland, you would be welcome!
@@jamesmaybury7452 cheers pal and the next time ya down south Yorkshire ya welcome aswell 👍
Is whipping cream single or double cream??
Hi Paul, it's 100ml whipping cream. The full recipe can be found here if you'd like it: bit.ly/3uhKJjO. Thanks!
I'm not sure about the music over the video.
Could you use whisky instead of brandy ?
Hi Felix, we'd recommend brandy for the recipe, but whisky can be used. As whisky has a stronger flavour, you might want to use less than the recipe calls for. ^Nicki
Great video, but I would definitely filter the sauce through a sieve to remove the onion and transfer over the pepper manually.
Hi MRaximillian, thanks for your feedback on this. I'll be sure to pass this on to the team involved. Thanks for your support! ^Andrew
@@waitroseandpartners don't know what's right since I'm not a chef, but I've done something similar with mushrooms and my kids loved the sieved one.
Ahh, that's great. I'm sure your children think you're a great chef 😁 ^Danielle
Can the brandy be replaced with wiskey?
Hi Jimmy, thanks for reaching out. Brandy is the classic recipe as recommended here. If you decide to try whisky, we'd love to know how it turns out. ^Annette 😊
There’s many variations of this recipe
why add mustard??????
a packet of peppercorn sauce from aldi is 40p
But tastes like 🤮 always tastes better fresh
Bernaise sauce !
Why don't you crack the peppercorns even just a little bit? Are you supposed to eat the peppercorns or just put them aside?
I hope you sell ready made sauces
Aldi do, bramwells peppercorn sauce with brandy and it delicious 😋
id go with brined (green) peppercorns, less punch and a better mouthfeel but this looks amazing regardless!
Sunflower oil?
I would not. I use butter
Subtle, but lovely nod to Chef Heston.
I love peppercorn sauce with Salmon.
I made this as per instructions, and the instructions were very clear, but the whole peppercorns ( added cracked as well) were raw and still hard at the end of 25 min. cooking time. Sauce looked good though, finished with cold butter. My stock was a bit salty as it reduced, just like she said, sadly, and i went into defence mode, i added a little sugar and more creme, as it reduced., added some Kahlua as well for more flavor, ( i was looking for a coffee flavored peppercorn sauce) anyways, passable flavor. I would want to soak the peppercorns in Brandy before cooking to soften in future.
PEPPAH CORN SAWCE WIT SHUH LAWTS ON A CHEWSDAY MORNIN
BANGIN BRUV, INNIT?
😂😂😂😂😂😂😂😂
That’s fucking side splitting man, where do you come up with this stuff??!😂💀💀
Well yes: so how do you translate bangin bruv innit into English?
Spot the yank
2:56 The sauce is splitting?
*parting, not splitting. As you can see.
There a lot going on here.
Unfortunately, I didn't like the sauce, it's not creamy, but has the consistency of an Asian curry. Is it perhaps better to use butter instead of vegetable oil?
You forgot butter.
Quantities would help
Hi Robert, you can view the full recipe - including quantities - here: spkl.io/605644DoY. Enjoy! 🙂 ^Alan
? ???????
Add a tsp of brown sugar 👍
Stop making, everywhere it's crap. Cook the steak and deglaze the pan with double cream loads of black pepper and a small amount of parmesan optional
I would crush the pepparcorns, and if I were to use brandy, I would ignite it.
Crush and toast them before even throw the oil and garlic!
OK so what about the woman who bought a beetroot sandwich believing it to be beef not beet. Said it was the worst day of her life: beetroot is a superfood with more nutrients than an average Saturday
In any case Waitrose vegetarian sandwiches are clearly labelled as such in huge lettering so you can’t make mistakes like that. And they are making more and more vegan options for meal deals. Keep up the good work,partners !
Half a liter of stock????!!!
Yes
Quite a few things wrong I’m afraid....
1.you didn’t burn the alcohol off
2.you didn’t add thyme to the shallots
3.you didn’t add butter to sweat shallots
4.you added cold stock instead of hot stock and to compound it you BOILED it down instead of gently reducing the stock.
5.you didn’t crack the peppercorn either.
Very poor recipe and technically just wrong.
no boil at 2:50 just simmer... but it's boiling !! WTF ? another foodie FAIL !
Culinary school? This lady put the shallots in before the oil, which is rancid sunflower oil, using a nonstick pan, and also didn’t even break up the peppercorns at all😂
That’s such a sad steak.
why she say it like shuhLOTT
British
Sunflower oil I'M OUT
Sunflower oil is a no no for your health
Don't be ridiculous.
🤦♂️
I would crush the peppercorns. If I’m making peppercorn sauce I really want to taste peppercorn. I would have flambé the brandy. Good recipe though.
Don't you need a bit salt to make sause? Zi think we need certain amount of salt because ther is a good mineral which calls Natorium to dogest smoodly and make to clean human's lever. ...... anyway salt is not just bad for us. That is humans psychology, many people saying unconditionally advertising salt is bad, bad but not so bad as people think about it.
Only Allah can save me jo3
This isn't how you make peppercorn sauce
Sunflower Oil??...Super Inflammatory!!
No thanks!!
Depends on the type and quality 🤦♂️
@@SqwashGamingAll Seed Oils are Harmful!.. it doesn't matter if they advertise it as "Organic & Cold Pressed". Olive oil or Butter.
You talk too much
🤖
It's "not absolutely fine" to dismiss the brandy in a peppercorn sauce. The combination of brandy and pepper is what gives you the classic peppercorn sauce taste. If you think about don't using brandy you shouldn't be cooking a peppercorn sauce in the first place.
Never put full corns In they break your teeth.....
What gnasher I have left!
I do. And they soften when cooked. They don’t break my teeth.
How to ruin a good steak! 😐