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Laurent Tourondel's Peppercorn Sauce

An aromatic and peppery sauce excellent on steak or roast beef.

Laurent Tourondel's Peppercorn Sauce


2 tablespoons unsalted butter
2 large shallots, finely chopped
1 1/2 teaspoons black peppercorns
1/2 teaspoon white peppercorns
1/3 cup dry white wine
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons sugar
1/2 cup brandy
2 cups chicken stock or low sodium boxed chicken broth
2 cups veal stock or low sodium boxed beef broth
1 1/4 cups heavy cream
1/4 cup green peppercorns, rinsed and drained
  fine sea salt and freshly ground pepper

Cooking Instructions

This aromatic and peppery sauce is excellent on steak or roast beef. I also like it on grilled John Dory or cod, or as a dipping sauce for shoestring potatoes or French fries.

In a small heavy-bottomed saucepan over medium-low heat, melt the butter. Add the chopped shallots with a pinch of salt, cover and cook until soft and translucent, 5 to 7 minutes. Increase the heat to medium-high, add the black and white peppercorns and cook, stirring for 1 minute.

Add the wine, vinegar and sugar then cook until most of the liquid has evaporated and has begun to caramelize slightly, about 3 to 5 minutes.

Reserve 1 tablespoon of the brandy. Add the remainder to the pan and cook until reduced by about one-third, 3 to 5 minutes. Increase the heat to high, bring the mixture to a boil, reduce the heat medium-high heat and cook until reduced to 1 cup, about 40 minutes.

Stir in the cream and bring to a boil. Cook until the sauce thickens, about 15 minutes.

Just before serving, stir in the green peppercorns and remaining 1 tablespoon brandy. Season with salt and pepper to taste.

Makes 1 1/2 cups.

Peppercorn Sauce keeps well in the refrigerator up to 3 days. If you are making it ahead, do not add the green peppercorns and brandy until the you reheat the sauce.

Recipe courtesy of Laurent Tourondel, BLT New York.

Equipment List

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