Learn how to make the standalone version of French peppercorn sauce—prepared separately, not as a pan sauce.
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25 Comments
I'm still not sure Are the quality of the peppercorns important??
It is always odd to me that “fond” can refer to brown stuff on the bottom of my pan or my makeup foundation. I’m puzzled.
Is that crushed pink pepper corn on the surface in the last picture?
I love that sauce with many meats.Pepper is most important .I grind my own from whole peppercorns.
Wonderful, wonderful, wonderful, favour! And you are so right, the longer pepper makes all the difference. Out of curiosity I've tried it with several different types of pepper, but nothing works as well as the long peppers. Great channel!
I like it. I think it could be adapted to diner food — added to a bechamel to make a gravy to put on biscuits or toast. And for SOS of course. I'd use vegetable stock as a shortcut, instead of using fresh vegetables, and of course cognac is out of the question. Use Erk-and-Jerk brandy. All the stuff that gets strained out is frozen and goes into the next round of beef stock because you don't waste anything, and it hasn't lost all its flavor yet. My only question: Will it keep? Refrigerated or frozen?
It was surprising to see you using long pepper for this recipe as most other versions I've come across use black or green pepper corns.
Long pepper seems to be slowly making a comeback.
One of my favourite sauces, but you are taking it to another level.
I have never really liked chillies or spicy food, but I adore black pepper, and love to smell the aromatic, slightly oily and pungent seeds.
I'd love to toss some fresh egg noodles with that sauce for a quick side to beef or pork!
I’ve been following your channel for years. I’ve been going through the archive. The sauce series has been fantastic! I’ve been waiting for this one.
🙏🙏🙏
Well, I live in Indonesia and never heard of this pepper. Looked it up, found it. Now on the "to do" list.
Thank you for the video, this looks like a great receipt that I will need to try. Saying that I genuinely don't understand why you went to all that effort just to use a store bought stock (which in Australia are all pretty darn crap) which even amplified would still not have been as good as if you had just made it yourself
I would make this sauce with either chicken or beef stock (homemade, of course, with roasted meaty chicken or beef bones). I could see using this sauce with anything from a pan seared or grilled steak, rib roast, roast chicken and even the breaded chicken cutlet.
Piper longum is not something we see much anymore and I haven't had the chance to use it here in the US. It was used extensively in Europe before the Spice routes opened up, and (according to Wikipaedia) long pepper has a taste similar to, but sweeter and more pungent than, that of its close relative Piper nigrum. I'd love to do a blind tasting of them.
I liked the use of long pepper in this. You won't find it in a grocery store, but you can order it online. It's milder and fruitier than traditional black peppercorn, but it adds a unique character. Cubeb would also work. That's another pepper-adjacent spice that looks like tiny allspice berries and tastes like a cross between allspice and black pepper. Like long pepper, it imparts a more complex peppery taste without overwhelming the sauce.
The recipe notes that it take 1 hour to make this sauce. I assume it is standard to make this sauce in advance and reheat it as needed? How long will it keep for in the fridge? Or is this an insult to the sauce?
A bit of green peppercorns works well as well.
I always thought there were these green sort of peppery balls in pepper sauce.
I am gonna try this though. A neat little hack using leftover beef, so you can grill the steak. Excellent.
We don’t need to add a lot of butterA statement never heard from a French chef😂Thanks! Always nice to learn the proper way to do things. I've made something similar, but like others have commented: you explain things very well, and lift cooking up where it belongs.
I think I'll use this sauce to upgrade a dish from my student days. Kidney and mushroom stew. It's is cheap, but flavourful. Even more so with this sauce.
I love your attitude and your content!
Great recipe, thanks
I love pepper sauce, and I grind the pepper in a mortar, it must be fresh, but not finely ground, then it has a special aroma, the sauce is used not only for steak, but also for boiled or baked root vegetables.
Can you use this sauce for swordfish?
Grazie per la bella salsa.
Certo che te più che assaggiare mangi proprio!
😋