Gordon Ramsay Peppercorn Sauce Recipe

Name: Gordon Ramsay's Peppercorn Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 teaspoons black peppercorns, crushed; 1 tablespoon unsalted butter; 1/2 tablespoon sunflower oil; 2 shallots, peeled and finely chopped; 1/4 teaspoon salt; 3 tablespoons brandy; 3/4 cup beef stock; 1 teaspoon Worcestershire sauce; 1/2 cup heavy cream

Gordon Ramsay's Peppercorn Sauce is a rich and creamy addition that can transform a simple steak into a gourmet meal. This sauce combines the bold flavor of black peppercorns with the richness of heavy cream and the depth of brandy, balanced with Worcestershire sauce for a touch of savory depth. Here's how to bring this culinary delight into your kitchen.

Ingredients for Gordon Ramsay's Peppercorn Sauce

Black peppercorns: 4 teaspoons, crushed for a coarse texture
Unsalted butter: 1 tablespoon
Sunflower oil: 1/2 tablespoon (or use oil and drippings from steak pan for extra flavor)
Shallots: 2, peeled and finely chopped
Salt: 1/4 teaspoon
Brandy: 3 tablespoons
Beef stock: 3/4 cup
Worcestershire sauce: 1 teaspoon
Heavy cream: 1/2 cup

Preparation Instructions

Crush the Peppercorns: Start by placing the black peppercorns in a zip-top bag and crush them until they are coarse.
Sauté Shallots and Peppercorns: Heat the butter and oil in a pan over medium heat, then add the shallots, salt, and crushed peppercorns, cooking until shallots are soft.
Deglaze with Brandy: Carefully add the brandy to the pan, allowing it to simmer and scrape up the flavorful bits from the pan.
Add Stock and Worcestershire Sauce: Pour in the beef stock and Worcestershire sauce, bringing to a boil before reducing to simmer until the sauce thickens.
Finish with Cream: Stir in the heavy cream and return to a simmer, continuing to cook until the sauce reaches a glossy consistency.

Storage and Reheating

Refrigerating: Cool the sauce to room temperature, then store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in a suitable container for up to 3 months. Thaw in the fridge before reheating.
Reheating: Warm gently on the stove over low heat, stirring frequently to avoid separation. Add a little beef stock or cream if the sauce has thickened too much.

Nutritional Information (per serving, for 4 servings)

Calories: 164
Total Fat: 11g
Saturated Fat: 6.2g
Cholesterol: 26mg
Sodium: 228mg
Potassium: 207mg
Carbohydrates: 7.5g
Protein: 2.6g

FAQs

Can I make Gordon Ramsay’s peppercorn sauce without brandy? Yes, you can substitute the brandy with beef or vegetable stock for a non-alcoholic version, though it will lack the unique depth brandy provides.

Is it possible to make a dairy-free version of this peppercorn sauce? Absolutely. Substitute the heavy cream with a dairy-free alternative like coconut cream and use dairy-free butter or olive oil for the shallots.

How can I adjust the sauce if it’s too spicy? Add more heavy cream or a bit of sour cream to reduce the spiciness while adding a smooth, tangy flavor.

Final Words

Gordon Ramsay's peppercorn sauce is a versatile and indulgent addition to many dishes, from steaks to roasted vegetables. By following these steps, you can enjoy a taste of gourmet cooking right at home. Experiment with variations like using green peppercorns for a milder flavor or adding Dijon mustard for an extra tangy kick.